Cream Of Squash Soup
1 small onion -- minced
1 clove garlic -- minced
3 tablespoons butter or margarine -- melted
1 1/2 pounds yellow squash -- thinly sliced
10 3/4 ounces canned chicken broth -- undiluted
2/3 cup water
1/2 cup half-and-half
1/4 teaspoon white pepper
chopped fresh parsley
Sauté onion and garlic in butter in a Dutch oven. Stir in squash, chicken
broth, and water; cover and simmer 15 minutes or until squash is tender.
Spoon mixture into container of an electric blender, and process until smooth.
Return squash mixture to Dutch oven; stir in half-and-half and pepper. Cook
over low heat, stirring constantly, until well heated. Serve hot or chilled.
Garnish with parsley.
Yield: 5 cups.
Recipe By : The Southern Living Cookbook, 1987,
Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually
improves after a day of chilling. It can be served hot or cold to complement
the season you serve it.
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