Saturday, August 7, 2010

Creamy Summer Squash Soup

We have been loving our garden produce! We made this soup yesterday and were able to enjoy it for supper last night during a thunder storm--a perfect time for soup.

1/3 cup butter
2 cups chopped onions
2 garlic cloves, minced
Salt and pepper
1/3 cup flour
4 cup chicken broth
6 cups sliced zucchini and/or yellow summer squash (I used half of each)
½ cup Parmesan cheese
½ cup heavy cream
Grated cheddar cheese
Sour cream
Bacon, cooked until crisp then crumbled

In a large saucepan, cook onions in melted butter until tender. Add garlic cloves and cook until fragrant—about 30 seconds. Add flour and cook for 1 to 2 minutes. Slowly add chicken broth, stirring continuously. Bring to a boil. Add zucchini and summer squash. Simmer until squash is tender (about 15 minutes). Add salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper—then add more as needed). Cool slightly. Pour mixture into blender in batches and puree it. Stir in whipping cream. Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits.

Recipe Source: based on recipe for Zucchini Soup in The Essential Mormon Cookbook

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