Zucchini and Yellow Squash Soup |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces! Ingredients:
1/4 cup olive oil |
1 medium onion, thinly sliced |
2 tablespoons minced shallots |
1 1/2 tablespoons minced garlic |
1/4 cup all-purpose flour |
2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups) |
2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups) |
3 cups rich chicken broth (preferably homemade) |
3 cups whipping cream |
2 teaspoons minced fresh basil |
2 teaspoons minced fresh oregano |
salt & freshly ground black pepper |
Directions:
1. Heat oil in heavy large saucepan over medium-low heat.
2. Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
3. Add flour and stir 3 minutes.
4. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
5. Stir in stock,heavy cream, basil and oregano.
6. Reduce heat and simmer 20 minutes.
7. Season with salt and pepper to taste and serve immediately.
8. Soup may be pureeed if a creamier texture is desired.
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