Monday, July 5, 2010

Cream of Squash Soup

This soup could also be made with zucchini or broccoli.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes

• 1 1/2 pounds yellow summer squash
• 2 tablespoons butter
• 1 medium onion, sliced
• 1/4 lemon, sliced, seeds removed
• 1/4 cup flour
• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
• 1 cup heavy cream

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.

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