scallopini soup with garlic and mint

August 29, 2013
0 Ratings
  • Serves 4
Author Notes

Scallopini, also known less romantically as patty pan and custard squash, is often described as being shaped like a flying saucer but I always think it resembles a pie.
It is best eaten when the fruit is small, no more than 10cm in diameter, otherwise it starts to becomes too fibrous. Here I’ve scallopini in a rich, nourishing, creamy soup which has a superb flavour. Furthermore, it's a quick and simple recipe, so if you happen to have some scallopini on your hands why not give it a try?

What You'll Need
  • 2 pounds scallopini, chopped into chunks
  • 1 onion, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/2 teaspoon sea salt
  • 1 liter vegetable stock
  • 2 tablespoons extra virgin olive oil
  1. Heat the olive oil in a large pan over a medium heat. Add the onions and cook until soft and translucent. add the garlic and the scallopini and cook for a further two minutes.
  2. Add the vegetable stock, stir and bring to a simmer. Reduce to a low heat and simmer for 10 minutes, stirring occasionally.
  3. Remove from the heat, add most of the mint (reserving a small amount for decoration). Leave to cool.
  4. Using a blender, blend the soup until smooth and creamy. Return to a clean pan and warm the soup over a low heat until it just starts to bubble at the edges. Remove from the heat. To serve, ladle into bowls topped with the reserved mint. Serve with a good bread.

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