 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Can be done with zucchini for a change of pace and it isn't as heavy or cloying as cooked potatoes yet has the same delicate flavor. Ingredients:
1 medium vidalia onion, thinly sliced (or two leeks) |
1 tablespoon of butter |
6 medium summer squash, (yellow) sliced |
1 cup of chicken broth |
1 teaspoon of salt |
several grinds of fresh black pepper |
4 passes of a whole nutmeg over a rasp |
1 cup of half and half |
lots of chopped chives |
Directions:
1. In a deep skillet saute onion or leek (or combo of both) until limp but not brown.
2. Add the squash and chicken broth.
3. Cover and cook until tender about 15 minutes.
4. Season with salt and pepper (over season a little because when it chills the seasoning fades)
5. Cool. (Don't try to blend right off the stove, it expands greatly)
6. Puree in a blender with half and half added to taste.
7. Chill thoroughly and serve with lots of chives on top.
|
|