Apr 23, 2008


Calabacitas is usually a dish for autumn but sometimes you just can't wait. You want all of these good flavors and you want them now. I'm ready to make any dish with goat cheese at a moment's notice. Besides, the temps here have been cooler than normal so a warm soup is appreciated, especially one this tasty. It's simple, cooks up fast, and makes you feel warm and happy if you have been working in the yard all day.

If you don't care for goat's milk or goat cheese (what's wrong with you?) just use the milk and cheese of your choice (but it won't be as good). If you don't care for cilantro, use parsley or basil (but it won't be as good).

By the way, what is your favorite soup for a chilly day?

1 onion, chopped
2-3 cloves garlic, minced
2 tbsp oil
3 fresh green chilies, chopped (or a couple cans of diced green chilies)
4-6 summer squash: zucchini, yellow, crookneck, etc., cut into 1 inch pieces
3 tomatoes, quartered (or a can of chopped or crushed tomato)
1/4 cup chopped cilantro
12 ounces goat's milk (canned or fresh)
3 ears worth of corn, fresh or frozen
salt to taste
goat cheese for garnish

In a large kettle, saute onions and garlic in oil for a couple of minutes. Add chilies and saute 1 minute. Add squash, tomatoes, cilantro and cook until squash are just tender. Add goat's milk, cover, reduce heat and cook 20 minutes. Add corn and cook 5 more minutes. Salt to taste.

Ladle into bowls and garnish with a dollop of goat cheese and another sprinkle of cilantro. If you like it spicy, feel free to add crushed red pepper or several dashes of your favorite hot sauce. Finally, grab a piece of crusty bread and dig in!

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