Seasons of possibility
and a recipe for a summery zucchini pea soup with fresh basil pesto
It’s been raining all day. The sort of rain that smells brown and mossy and friendly. A cottage-y kind of rain, even if you’re in the heart of the city. It makes you want to curl up on the couch, snuggle a bit, perhaps take a bath, even though it’s the middle of July.
The never-ending story of the seasons
But that’s why I love the seasons so. Not for me the mono-climates of Singapore or Dubai. When you live with four seasons, there are nuances throughout the year that surprise and delight. A micro-burst of spring in February. The warmth of a blazing October sun, peeking through leaves that have already turned shades of crimson and orange.
And today, a premonition of autumn even though the peaches haven’t hit the farmers’ market yet, the tomato plants are still forming their fruit and corn is a glimmer in the distance.
Seasonal inspiration
It’s why I try to stay open to possibilities. Yes, it may be summer on the calendar, which dictates salads and outdoor dining and ice cream and tall cool drinks. But what I really want today is soup. Not the steaming hearty soups of January, chock full of potatoes and cannellini beans and farro and cabbage. I still want to keep it light and seasonal. Something warm, yes, but just barely. A fresh dish that tastes like summer.
As we walked through the farmers’ market this morning, umbrellas aloft, the dripping tents of the vendors sagging with water, it was easy to see the possibilities immediately. Beets have arrived – maybe a summer borscht? Broccoli is here, and cauliflower just beginning. Or Asian greens, peppery and bright.
In the end there was only one choice. At stand after stand, zucchini proliferated: tiny and green, thicker and sturdy, their yellow squash cousins nestling beside. There were even zucchini flowers still available (if you can still get these beauties, check out my recipe for fried zucchini flowers here). It made me think of one of my favourite combinations, a classic in Italian cooking: zucchini and basil.
There are endless ways these two height of summer standouts are paired. From sautéed zucchini tossed with balsamic and basil, zucchini basil frittata and baked zucchini with peppers, to mussels in zucchini basil broth, zucchini risotto and hundreds of pasta dishes that riff on the marriage of these iconic ingredients. Truly, the possibilities are endless.
Zucchini And Pea Soup with Pesto
from Italy al Dente, Biba Caggiano
serves 6
Although inextricably associated with Italian food, and Liguria in particular, it’s thought that basil likely originated in India. No matter. Basil is firmly rooted in Ligurian cuisine, most famously with pesto all a Genovese.
Even if you don’t make your own pesto, don’t skip pesto in this recipe. The unmistakable aroma and deep flavour of basil pesto is essential to truly make this zucchini soup shine. A high quality store bought pesto is fine - but be sure to read next week’s Delicious Bits for my favourite foolproof pesto recipe.
Ingredients
1/3 extra virgin olive oil
1 cup finely minced onion
1/4 pound (113 grams) prosciutto, finely minced
2 pounds (900 grams) zucchini, ends trimmed, cut into small dice
1 cup fresh or frozen peas (if frozen, thaw the peas)
6 cups vegetable or chicken broth
Salt and pepper to taste
½ cup basil pesto
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until the onion is lightly golden, 5-7 minutes. Add the prosciutto and continue cooking for 3 minutes more; you don’t want the prosciutto to crisp.
Raise the heat to medium high and add the zucchini and fresh peas (if using frozen peas, they will be added later). Sauté for 5 minutes, and then add the broth, season with salt and pepper and bring to a gentle simmer.
Reduce the heat to low and simmer the soup, uncovered, for 30 minutes. If using frozen peas, add them at this point. Turn the heat off and let the soup rest for 15 minutes.
In a blender, purée the soup in batches until smooth.
Serve the soup at room temperature or slightly warm. Before serving, swirl a generous teaspoon of pesto into each bowl.
Salivating as I read this! ❤️