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

Learn Where and When You Can EAT WELL IN CASWELL

Inspected Community Kitchen
14771 NC Hwy. 119 N. , just north of 57
Semora, NC 27343

Caswell Farmers' Market - Yanceyville
2256/58 NC Hwy 86 N
Yanceyville, NC 27379