About three months ago, I broke the glass canister of my blender. I was putting it away, and dropped it on the tiles of my kitchen floor. It shattered into many parts, and I cursed the day and threw it all away. It took me about a month to get around to calling Black & Decker to order a replacement canister. (It usually doesn’t take me this long to get things done, but talking to a customer service representative is one of my least least favorite things in the world.) A week later, my canister came, and it was then that I realized that since I don’t own a Waring
like my mother does, the blade is not actually a part of the canister, and I had thrown the blade attachment away along with the broken glass. Another month passed before I got around to calling Black & Decker again to order a replacement blade. A week later, my blade came, and it was then that I realized that the blade does not come with the attachment piece that connects it to the canister. One would think that they would have asked if I needed the attachment piece as well as the blade, but they did not ask, and I did not know. It took me about a month (again) to get around to calling Black & Decker to politely complain to them, and they agreed to send me the attachment part free of charge. This past weekend, finally, my blender was again complete. To celebrate, I’ve been making cold creamed soups. I was home in NH last weekend, and my mother sent me back to the city with a cooler full of veggies from her garden and her CSA share, which I’ve slowly been working my way though. This soup used up her pretty yellow squash quite nicely, and is adapted from a soup that she made for me when I was home.
Cold Squash Soup
3 Tbs. butter
2 med onions, chopped
3 med yellow squash, chopped
1/2 cup white wine
1 sprig fresh rosemary, chopped
1 tsp. salt, or to taste
1 tsp. pepper, or to taste
1 cup milk
chopped fresh chives and thyme, for garnish
sour cream or plain yogurt (optional), for garnish
Heat the butter in a large heavy pot until melted, add onions and stir over medium heat until the onions begin to look translucent, about five minutes.
Add the squash to the pot and continue to stir over medium heat. After about five minutes, add the wine, rosemary, salt, and pepper, and let simmer until the squash is soft and almost all the excess liquid is absorbed, about ten minutes.
Pour the cooked veggies into a bowl and refrigerate until cool, about an hour.
Once the veggies are cool, pour them into the canister of your blender and add the milk and puree until smooth.
Serve cold, topped with chopped fresh herbs and some plain yogurt or sour cream.