Summer squash soup
Summer squash soup
Ingredients/Components
- butter - 2 Tbsp
- heavy cream - 2 c
- salt and pepper to taste - 1 item
- parsley - 1 item
- chicken stock - 3 c
- scallions - 8 item
- pinch of nutmeg - 1 item
- summer yellow squash, cut into pieces - 6 item
How to make summer squash soup:
Saute scallions (chopped) in butter until they are golden. Add squash; cut into pieces. Add chicken stock and cook the mixture for about 15 minutes or until squash is tender. Put the soup through a sieve or puree in a food processor. Season to taste with salt and pepper. Add nutmeg and heavy cream. Serve hot or cold garnished with parsley. Serves 6.Recipe categories: Low protein, Low fat, Soups & stews.
Rating:
Related ingredients:
sugar, vegetable oil, can cherry pie filling, honey, cooked carrots, dried apricots, ground, peeled and cubed sweet potatoes, or 1 6 oz, liter orange or lime drink, shedded cabbage
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