Golden Squash & Carrot Bisque
Source of Recipe
Shirley Jackson
List of Ingredients
- Combine in medium saucepan and cook 15-20 minutes
- or until carrots are tender:
- 3 medium yellow summer squash (peeled & sliced)
- 2 carrots, sliced (1/2 cup)
- 1 medium onion chopped (1/2 cup)
- 1 3/4 cups chicken broth
- 1/2 tsp. salt
Instructions
- Cook, covered until tender. Put in blender until
- smooth.
- Add 1 1/3 cups evaporated milk.
- Chill or can be served warm.
- This recipe can be doubled and made into two different
- packages and frozen (without the milk).
Final Comments
Makes 3 or 4 cups of creamy soup.
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