INGREDIENTS

INSTRUCTIONS

Prep: about 15 minutes. Cooking: 15 minutes
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
scallion) garnish, which adds dramatic visual and flavor contrast. If
you like, stir in a tablespoon of basil or rosemary olive oil at the
end for an additional flavor dimension.
Accompany the soup with focaccia and a salad or 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 cups.) Transfer to a large bowl. Finely chop
the celery. Set aside with the squash.
In a large soup pot, heat the oil and saute the leeks for 1 minute.
Add the water and stock powder 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 until the squash is very soft, about 15 minutes.
Puree the soup with an immersion blender (or cool slightly, then
transfer in small batches to a food processor or blender and blend
until smooth).
Stir in enough vinegar to heighten the flavors. Add a bit more salt if
needed, and reheat if necessary. Garnish with the chives.
Makes 4 servings
Cooking under pressure: After the initial saute, cook all the
ingredients in a pressure cooker for 4 minutes under high pressure.
Use a quick-release method or allow the pressure to come down
naturally. Proceed as directed in the recipe.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 58
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