Summer Squash Soup
Source of Recipe
edrecipes
Recipe Introduction
Squash and blue cheese may seem like an unusual combination, but this really is a very delicious soup that never fails to please. For best results, use French Roquefort as it is less brash and salty than some domestic brands. This soup can also be made with zucchini.
Makes 8 cups
List of Ingredients
2 tablespoons butter
2/3 cup thinly sliced leek or sweet yellow onion
1 tablespoon fresh thyme leaves
3 pound yellow crookneck or pattypan squash, thinly sliced
4 cups hot chicken or vegetable stock
1/2 cup half and half
1 cup crumbled blue cheese, or to taste
Sea salt, to taste
Freshly ground pepper, to taste
Fresh thyme leaves, optional garnish
Recipe
Heat the butter in a large pan over medium heat and when hot, add the leeks and thyme. Saute, stirring frequently, for 5 minutes or until leeks soften. Add the squash and the stock. Turn the heat to medium high and cook, covered, for 20 minutes, or until the squash is tender. Remove from the heat and let cool for 15 minutes.
Puree the soup until smooth in a blender or food processor. Return mixture to the pan and add the half and half. Reheat over medium heat until soup is warm; add the cheese and stir until melted. Season to taste with salt and pepper, pour into bowls, and garnish with thyme, if using. Serve hot.
|
|
member logon
