Chilled Summer Squash Soup with Fresh Herbs
Try this Chilled Summer Squash Soup with Fresh Herbs recipe, or contribute your own. "Vegetables" and "Soups" are two of the tags cooks chose for Chilled Summer Squash Soup with Fresh Herbs.
Yield: 1 Servings Ready in 1 hours
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|3 cChicken Broth; defatted (3|
|1 tsGarlic; finely minced|
|1 lgOnion; thinly sliced|
|2 tbFresh Parsley; finely|
|1 lgYellow Crookneck Squash;|
|Fresh parsley; chopped|
|2 tbFresh Basil; finely chopped|
|Fresh Basil; chopped|
|4 mdZucchini; wash, sliced 1"|
|1 tbLemon juice|
|1 Pattypan Squash; quartered|
Chilled Summer Squash Soup with Fresh Herbs Preparation
1. In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender. 2. Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight. 3. When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley. Serves: 6 This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup. Variations: Plain low-fat or non-fat yogurt can be substituted for the buttermilk. If fresh basil is unavailable, substitute 1/4 cup parsley for the basil-parsley combination. Cooking Notes: It is always important to taste food for seasoning after chilling since the flavor is more pronounced when the food is hot. Posted to recipelu-digest by "Christopher E. Eaves"
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