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Prep: about 15 min. Cooking: 15 min This burnished-orange soup has a silken texture and a beautiful sheen, thanks to the addition of oatmeal-a terrific short-cut technique for creating quick body and creaminess. Chopping the squash and celery very finely in the food processor dramatically reduces cooking time without forsaking full-bodied taste. Be sure to include the chive (or possibly scallion) garnish, that adds dramatic visual and flavor contrast. If desired, stir in a Tbsp. of basil or possibly rosemary extra virgin olive oil at the end for an additional flavor dimension. Accompany the soup with focaccia and a salad or possibly steamed green vegetable to make a wholesome and colorful meal. Using the food processor, finely chop the squash in several batches. (You should have about 5 c..) Transfer to a large bowl. Finely chop the celery. Set aside with the squash. In a large soup pot, heat the oil and saute/fry the leeks for 1 minute. Add in the water and stock pwdr and bring to a boil over high heat. Stir in the squash, celery, oats, herbes de Provence, and salt and return to a boil. Reduce the heat to medium, cover, and cook at a gentle boil till the squash is very soft, about 15 min. Puree the soup with an immersion blender (or possibly cold slightly, then transfer in small batches to a food processor or possibly blender and blend till smooth). Stir in sufficient vinegar to heighten the flavors. Add in a bit more salt if needed, and reheat if necessary. Garnish with the chives. Makes 4 servings Cooking under pressure: After the initial saute/fry, cook all the ingredients in a pressure cooker for 4 min under high pressure. Use a quick-release method or possibly allow the pressure to come down naturally. Proceed as directed in the recipe.
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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Window box herb planter — basil, thyme, rosemary at arm's reach