Dear Mr. Woodchuck,
I peeked under my garden row covers a few days ago to find some of the most beautiful heads of lettuce I’ve ever seen. Wow, so crisp and sweet looking. You thought they were pretty too, huh?
Pretty enough to eat.
I’m glad you liked them, but could I interest you in the clover and the dandelions in the yard? You can have as many as you’d like.
Thank you for teaching me to be sharing and flexible, but we really, really like this soup, so, please leave the baby kale, summer squash, and zucchini for the two legged creatures who live in the house next to the garden. You know, the ones who like woodchuck stew. (Not really, but I’m pretty sure we could fine someone who does.)
- 2 medium yellow onions, diced
- 1 tablespoon olive oil
- 2 cups diced zucchini
- 2 medium yellow summer squash, diced small
- 1/2 cup raw cashews
- 3 cups water – divided
- 2 1/2 teaspoons granulated onion
- 1 teaspoon salt
- 2 medium OR 3 small potatoes, peeled (if desired) and diced
- 6 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried ground rosemary
- 2 cups (packed) chopped fresh kale
- Wash and cut vegetables.
- In a large soup pot, sauté onions in oil over medium (not high) heat for 5 minutes. Onions should not brown; they should just begin to turn translucent.
- Meanwhile, place cashews, 1 cup water, granulated onion, and salt, in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Set aside.
- Add zucchini and summer squash to soup pot and continue to sauté for 3 minutes.
- Add garlic and potatoes and sauté for one additional minute.
- Pour remaining 2 cups water into pot and turn heat to high.
- Stir in herbs and kale.
- Cover pot and bring to boil. Reduce heat and simmer until potatoes are tender, about 6 to 8 minutes.
- Stir in blender mixture.
What is your favorite springtime vegetable?