Yellow Squash Summer Soup
Source of Recipe
The County Fair Cookbook
Yellow Squash Summer Soup
4 tablespoons (1/2 stick) butter
2 tablespoons vegetable oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
3 pounds yellow summer squash (crookneck), thinly sliced
4 cups chicken stock
1 cup half-and-half
1-1/2 teaspoon salt
1/2 teaspoon white pepper
Finely chopped parsley, for garnish
8 thin slices squash, for garnish
In a large heavy pot, over moderate heat, heat the butter and oil. When sizzling, cook onion and garlic, stirring often, until they are soft and translucent. Add the squash and chicken stock, and simmer until the squash is very tender.
Transfer the soup in batches to a blender or food processor. Add some of the half-and-half to each batch. Blend until very smooth. The soup should be fairly thick. Place in a bowl and stir in the salt and pepper. Serve chilled, garnished with a little parsley and a slice of squash.
Serves 8
Source: The County Fair Cookbook - Katherine S. Kirlin & Thomas M. Kirlin
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