Every year I bemoan the lack of figs on my cherished fig trees (thanks a lot, squirrels!). But odd years I have gotten some: almost twenty in 2017 and all of two in 2019. I figured this year would be like 2018 and 2020 when I had none, since Mom caught the squirrels eating my immature figs red-handed this summer, but in a late rush I've picked about a dozen so far. They're still tiny little figs, but they are tasty and I used seven of them to make a pair of salads for Mom and me.
Mom thinks she's discovered the secret to keeping the squirrels away, so maybe next summer will finally be the year I pick figs by the handful. You can always dream, anyway
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It wasn't too long ago that I posted a recipe by Meera Sodha for an early-summer soup with zucchini, peas, and asparagus. This one for late summer is similar and also uses zucchini and peas but swaps in fennel, which I really like, for the spring asparagus, and also adds some macaroni. It also changes the flavor profile completely. While the earlier soup uses cinnamon for warmth, this one adds some zing with a garlicky pistou. Pistou is related to Italian pesto but leaves out the pine nuts and sometimes swaps in a different cheese for the Parmesan. Because Sodha's recipe is from her "new vegan" column appearing every Saturday in the Guardian, she substituted pine nuts for cheese, making it more of a pesto-pistou blend (pestou?). Anyway, Mom and I really liked this as a good alternative to pesto pasta for using up what's left of the basil in your garden or on your windowsill.
Zucchini, Pea, and Fennel Soup with Pistou
Adapted from Meera Sodha via the Guardian (Aug. 21, 2021)
Time: 45 minutes
For a more traditional pistou, substitute Parmesan for the pine nuts.
Fine sea salt
80 grams (~¾ cup) macaroni
~½ cup extra-virgin olive oil, divided
1 fennel bulb (~300 grams)
1 medium (~170 grams) yellow onion, peeled
1 medium (~250 grams) zucchini, top trimmed
40 grams (~1½ cups) basil leaves, coarsely chopped
1 garlic clove, peeled and smashed
3 tablespoons (27 grams) pine nuts, plus more for garnish (see note)
500 grams/ml (~2 cups) vegetable stock (I used hot water + 12 grams Better Than Bouillon Seasoned Vegetable Base)
250 grams unthawed frozen peas, preferably petit pois
1. Bring a small saucepan of water to a roiling boil over high heat. Stir in ~2 teaspoons of salt until dissolved. Add the macaroni and stir a few times during the first minute or two to keep it from sticking. Cook for a minute or two less than the lowest time suggested on the package. Drain well, transfer to small bowl (like a cereal bowl), and stir in just a little oil to keep the pasta from sticking.
2. Meanwhile, place 45 grams (a scant ¼ cup) of oil in a 4-quart saucepan or saucier (go with a larger stock pot if you don’t have such a pan) over medium-low heat. Trim a thin slice from the base of the fennel bulb. Cut off the stalks, reserving the fronds. Cut the bulb in half lengthwise. Finely dice like an onion, then add the pieces to the pan, stirring them into the oil. Finely dice the onion and add that the pan too. Season with a big pinch of salt, and cook, stirring occasionally, until the veggies are soft, about 20 minutes.
3. Meanwhile, cut the zucchini into quarters lengthwise, then cut crosswise (one half at a time) into ¾-inch-thick quarter moons.
4. Make the pistou by blending together the basil, garlic, pine nuts, 65 grams (~⅓ cup) of oil, and ⅛ teaspoon of salt; a mini food processor or bullet-style blender works well for this job.
5. When the fennel and onion are soft, turn the heat up to medium, add the veggie stock and zucchini chunks, and cook until the zucchini is tender, about 6 minutes.
6. Stir in the peas, cooked macaroni, and ½ teaspoon salt, and cook until heated through, about 3 minutes. Remove from the heat and stir in 2 tablespoons of the pistou.
7. To serve, ladle the soup into bowls. Top each serving with another spoonful of pistou, a sprinkle of pine nuts, and any reserved fennel fronds, torn into pieces. Serve promptly. Serves 4.
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