Yellow Squash Soup

I was away and when i came home, the yellow squash had grown big and over matured. I harvested it and used it as a decor on the kitchen counter. It was pretty to look at as the yellow was so pleasing next to the tomatoes. One day, i wanted to cook soup and there was nothing fresh and i do not want to make herbal soup in the summer. The only fresh vegetables i had were tomatoes and that matured squash, so squash and tomatoes soup it was. I was very surprised that the soup turned out so delicious and the squash tasted very much like 'the old cucumber' soup which i yearned for. For all the years here, i have not found 'matured/old cucumber' in the asian stores and i am not looking anymore, i am leaving my squash to mature.

Ingredients:

1 large over matured yellow squash

1 cup grape tomatoes or 4 large tomatoes

1/4 cup dried scallops - soak in hot water

1 lb pork spareribs/pork butt

Method:

Put pork and cover it with enough water. Bring to a boil and continue to boil until scum has subsided. Remove pork and discard the water - scum and all. Wash the pork under cold water.

Cut the squash in half lengthwise and using a metal spoon, remove the seeds. Then cut squash into large pieces.

Put pork, squash, tomatoes (cut into quarters if using the bigger tomatoes) and dried scallops into the pressure cooker. Put enough water to cover all ingredients and make sure it does not come up to half way up the pressure cooker. Close the lid and cook on high. As soon as the pressure is build-up - 15 lbs, reduce heat and maintain pressure, cook for 15 minutes.

Turn off heat and let the pressure release by itself with time. Remove lid only when there is no more pressure.

Adjust taste with salt and pepper.

Serve hot.

Serves