Zucchini and Yellow Squash Soup (Carol McKenzie, Sebanton restaurant, Longmont, CO, via Bon Appebreast 7-87)
6 - 8 servings
1-4c olive oil
1 medium onion, thinly sliced
1 Tbsp minced shallots
1 1-2 tsp minced garlic
1-4c all-purpose flour
2 medium zucchini, sliced into 1-4-inch-thick rounds (about 1 1-2c)
2 large crookneck squash, sliced in 1-4-inch-thick rounds (about 1 1-2c)
3c rich chicken stock (preferably homemade)
3c whipping cream
2 tsp minced fresh basil
2 tsp minced fresh oregano
Salt and 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. Serve immediately.
YORKSHIRE PUDDINGS 6134Pandora Well, they're sort of the same and sort of not. They get more dry inside - huge air pocket in...
Chilled Zucchini Soup (Bon Appebreast 7-89)
4 - 6 servings
1 - 1 1-2c canned chicken broth
YORKSHIRE PUDDINGS 6135nancy1" Well, they're sort of the same and sort of not. They get more dry inside - huge air pocket in the center - you bake them in a lightly...
2 lbs zucchini, sliced
1 small onion, chopped
1 boiling potato, peeled and chopped
1c whipping cream
1 1-2 Tbsp chopped fresh dill
Salt and pepper
Bring 1c broth to boil in heavy medium saucepan. Reduce heat to medium. Add zucchini, onion and potato and cook until soft, about 7 minutes. Puree in blender. Blend in cream, thinning with more broth if desired. Add dill. Season with salt and pepper. Cover and refrigerate until chilled, about 2 hours. (Can be prepared 1 day ahead.)
