Lemon Yellow Squash Soup


  • 3 vidalia onions, chopped

  • 2 tablespoons olive oil

  • 6 garlic cloves, minced

  • 6 medium yellow summer squash, seeded and cubed (about 6 cups)

  • 4 cups vegetable broth

  • 4 fresh lemon thyme sprigs

  • 1/4 teaspoon salt

  • 2 tablespoons lemon juice

  • 1/8 teaspoon hot pepper sauce

  • 2 teaspoons grated lemon peel

  • 1 tablespoon shredded Parmesan cheese (optional)


  • 1. In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.

  • 2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with lemon peel and julienned squash. Yield: 8 servings (2 quarts).


Potatoes Fontecchio


5 1⁄2lbs red potatoes

8 garlic cloves, minced

1 1⁄2cups olive oil

1⁄4 cup mint, stems removed & leaves finely chopped

2 tablespoons kosher salt

fresh ground black pepper


  1. Preheat oven to 350 degrees F.

  2. Scrub potatoes and prick each one about 6 times with a fork.

  3. Place in a shallow roasting pan and roast for 2 hours.

  4. When you remove from the oven, cut each potato in half (or in quarters if using the regular size potatoes) and put into a large mixing bowl.

  5. Toss the potatoes with the garlic, oil, mint, salt and pepper to taste. Let stand for 30 minutes before serving.

The Silver Palate Good Times Cookbook