Pea and Yellow Squash Soup Recipe
Ingredients
| Chicken stock | 5 Cup (16 tbs) | |
| 5 large crookneck squash, coarsely chopped | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Chervil | 1/2 Teaspoon, dried | |
| Salt and freshly ground white pepper | ||
| 1 cup sour cream or plain yogurt | ||
Directions
Combine first 5 ingredients with salt and pepper in large saucepan.
Bring to boil; reduce heat, cover and simmer until vegetables are very soft, about 30 minutes.
Puree in batches in processor or blender .
Transfer to bowl and let cool to room temperature.
Stir in sour cream or yogurt, blending thoroughly .
Cover and chill well before serving.
Bring to boil; reduce heat, cover and simmer until vegetables are very soft, about 30 minutes.
Puree in batches in processor or blender .
Transfer to bowl and let cool to room temperature.
Stir in sour cream or yogurt, blending thoroughly .
Cover and chill well before serving.
Chef
