Summer Squash Soup Recipe
This Summer Squash Soup is an appetizer. Enjoy the deadly combination of squash and cream in your menu and share your feelings with us!
Ingredients
2 tablespoons butter
2 shallots or 1 small onion, minced
2 tablespoons flour
2 pounds yellow summer squash or zucchini, sliced
1 quart chicken broth
2 teaspoons chopped fresh dill
1 sprig parsley
1/2 teaspoon sugar
1 cup milk
1 cup heavy cream
Salt and white pepper to taste
Chopped fresh dill for garnish
Directions
Melt butter in a large saucepan over low heat and cook shallots 2 minutes.
Stir in flour and cook, stirring, 1 minute.
Add sliced squash, broth, dill, parsley and sugar; bring to a boil.
Reduce heat and simmer 15 to 20 minutes or until squash is tender.
Remove parsley sprig and whirl soup in a blender to puree.
Stir in milk and cream and add salt and white pepper to taste.
Chill at least 3 hours.
Garnish each serving with a sprinkling of dill.
Stir in flour and cook, stirring, 1 minute.
Add sliced squash, broth, dill, parsley and sugar; bring to a boil.
Reduce heat and simmer 15 to 20 minutes or until squash is tender.
Remove parsley sprig and whirl soup in a blender to puree.
Stir in milk and cream and add salt and white pepper to taste.
Chill at least 3 hours.
Garnish each serving with a sprinkling of dill.
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