Cold Squash and Pea Soup
(serves 4)
Time: about 40 min. to prepare, plus 2+ hours to chill

1 Tb. butter or oil
1 medium yellow squash, trimmed and sliced
3 cups green peas (if frozen, let defrost)
4 scallions, trimmed and chopped
1 tsp. curry powder
4 cups chicken stock
Salt and black pepper, to taste
Pinch of ground allspice

Garnishes (opt.)
½ cup yogurt or sour cream
Sliced scallion tops

Melt the butter or oil in a large casserole and add the squash, peas, and scallions. (If the peas are frozen, add them after 5 minutes.) Cover the pan, lower the heat, and let the vegetables cook gently for 10 minutes, stirring once or twice, or until they are softened. Sprinkle them with the curry and stir and cook gently for 1 minute.

Pour in the chicken stock, add salt, pepper, and allspice. Bring the liquid to a boil, cover the soup, and let it simmer gently for 10 minutes, until the squash and peas are quite tender.

Puree ¾ of the soup in a blender or processor until it is a smooth puree. With the rest of the soup, turn the motor quickly on and off to make a slightly coarse mixture. Combine the two purees and chill for several hours. Taste and correct the seasonings.

When serving, if desired, top each bowl with yogurt and sour cream and some sliced scallions.

Submitted by Susan Tornheim