Yellow Summer Squash Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Delicate, creamy soup that may be served hot or cold. Perfect for a summer lunch. Ingredients:
1 large spanish onion, coarsely chopped |
2 lbs summer squash, stem cut off and the rest coarsely chopped |
2 tablespoons butter |
1 (10 1/2 ounce) can chicken broth |
salt and pepper |
3/4 cup cream or 3/4 cup half-and-half |
dill or chives or chervil or parsley, if desired |
Directions:
1. Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
2. Bring to boil and continue to boil gently for about 20 minutes.
3. Take off heat and cool.
4. When mixture is cool enough to handle, put it in a blender or food processor and blend.
5. Return mixture to the pot and season with salt and pepper.
6. Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
7. Add herbs, if desired.
8. Serve hot or cold.
|
|