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Bisque: Yellow Squash Bisque




Source of Recipe


Karin Calloway


List of Ingredients




2 tablespoons butter or margarine
1 medium onion, chopped
4 medium yellow squash, washed and diced
1 teaspoon minced garlic
1 teaspoon dried tarragon
1 14.5-ounce can low-sodium chicken broth
1/2 cup whipping cream
Salt and freshly ground black pepper to taste


Recipe



Saute the onion and squash in the butter or margarine in a Dutch oven over medium-high heat until the onions are transparent. Stir in the garlic and tarragon, and add the chicken broth. Bring to a boil, reduce heat and cook 20 minutes, until squash is tender. Puree the bisque with an immersion blender*. Stir in the cream and season to taste with salt and freshly ground black pepper

Makes 4 to 6 servings.


*The bisque can be cooled slightly and pureed in batches in a food processor or blender. Reheat in the Dutch oven before adding the whipping cream.