Farmer Danielle’s Summer Squash Soup
For the Soup: -3/4 stick (6 tablespoons) unsalted butter, cut into pieces - 1 medium onion, halved lengthwise and thinly sliced crosswise. Danielle used cipollini oinions. - 1/2 teaspoon salt - 2 lb yellow summer squash, halved and thinly sliced - 1 and 1/2 pound of tomatoes (with skin), diced -1 bunch sweet turnips diced and use skins. Danielle used our Japanese Turnips. You could also substitute potatoes. - 4 cups chicken stock or reduced-sodium chicken broth	For pistou (stirred into the soup before eating) - 3/4 cup loosely packed fresh mint leaves - 1/2 cup loosely packed fresh flat-leaf parsley sprigs - 1 large scallion, chopped (1/2 cup) - 1/4 cup extra-virgin olive oil - 2 tablespoons water - 1/4 teaspoon salt
(1) Make the soup by melting butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, tomato, turnips (or potatoes), and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes. (2) Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt. (3) Make pistou while vegetables simmer: Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated. (4) Serve soups into bowls. Swirl 1 tablespoon pistou into each bowl of soup.