Email to Linda Carnation      

Squash Soup, creamy

Source of Recipe

???
Squash Soup, creamy

2 Tbs (30 ml) olive oil
2 - 3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 bay (laurel) leaf
1 1/2 lbs (675 g) yellow crook-neck squash, cut
into 1-inch (3 cm) pieces
1/2 cup (125 ml) long-grain rice
2 - 3 oz (60 - 90 g) Parmesan rinds
4 cups (1 L) chicken broth or water
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste

For the garnish (optional):
1/4 cup (60 ml) whole fresh oregano leaves
1 1/2 cup (375 ml) cherry or grape tomatoes, halved
2 Tbs (30 ml) olive oil

Heat the oil in a large pot over moderate heat and saute the garlic,
onion, and bay leaf until the onion is tender but not brown, about 5
minutes. Add the squash, rice, Parmesan rinds, and chicken broth and
bring to a boil. Simmer covered for 30 minutes. Remove the bay leaf
and cheese rinds and puree in an electric food processor or blender.
Add the lemon juice, season with salt and pepper, and pour into
individual serving bowls. Toss the garnish ingredients together and
add a generous portion to each bowl if desired.
Serves 4 to 6.