Recipe: Zucchini and Yellow Squash Soup
Yield: 6 Servings
1/4 c Olive oil
1 Medium onion, thinly sliced 2 tb Minced shallots
1 1/2 ts Minced garlic
1/4 c All purpose flour
1 1/2 c Zucchini, sliced into
-- 1/4 inch thick rounds
1 1/2 c Crookneck squash, sliced
-- into 1/4 inch thick -- rounds 3 c Rich chicken stock 3 c Whipping cream 2 ts Minced fresh basil 2 ts Minced fresh oregano Salt & freshly ground pepper
Heat oil in heavy large saucepan over medium-low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.
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