Happiness Soup

In the summer we belong to the Mattawoman Creek Farms CSA (http://www.mattawomancreekfarms.com/ - Community Supported Agriculture) and get a box of incredible and fresh ingredients once a week for ~20 weeks. Thus I have to find tasty recipes for lots of squash, zucchini, kale, eggplant, etc. The good news is I have uncovered some gems and will be sharing the recipes with you.

This is an incredible bright yellow fresh tasting soup. One of the best things I have ever eaten with squash as the main ingredient. Reminiscent of egg drop soup.

Happiness Soup
Adapted from Nigella Lawson, Forever Summer
Serves 4-6

Ingredients:
1 lb yellow squash (2 large, shredded)
1 lemon, zest and juice
3 tablespoons olive oil
1 teaspoon turmeric
1 quart chicken stock
½ cup basmati rice
Salt and pepper

Directions:

1. Simmer the rice in the chicken stock for 10 minutes.
2. Put squash into a frying pan with lemon zest and oil, stir to coat, then cook on medium heat for about 10 minutes (while rice is simmering), stirring occasionally, until just softened.
3. Stir turmeric into the stock with rice and add lemon juice and squash. Cook, uncovered, for 10-15 minutes, or until the squash and rice are tender.
4. Let slightly cool before serving so you can eat the soup warm. Salt and pepper to taste.