🫙 From the Spice Rack
Chilled Summer Squash Soup with Fresh Herbs
4 Medium Zucchini -- wash, sliced 1" 1 Large Yellow Crookneck Squash -- wash, sliced 1" 1 Pattypan Squash -- quartered 1 Large Onion -- thinly sliced 1 Teaspoon Garlic -- finely mi...
mexicanmaineasy
Ingredients8 items
Ingredients
- 4medium zucchini -- wash, sliced 1"
- 1large yellow crookneck squash -- wash, sliced 1"
- 1pattypan squash -- quartered
- 1large onion -- thinly sliced
- 1Teaspoongarlic -- finely minced
- 3to 3.5 cups chicken broth -- defatted
- 2Tablespoonfresh parsley -- finely chopped
- 1Tablespoonlemon juice
Directions
- 1
4 Medium Zucchini -- wash, sliced 1" 1 Large Yellow Crookneck Squash -- wash, sliced 1" 1 Pattypan Squash -- quartered 1 Large Onion -- thin
- 2
In a large saucepan place all the squash
- 3
Add the onion, garlic, broth and salt and pepper
- 4
bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender
- 5
Allow to cool slightly
- 6
puree in a food processor or blender with the basil, parsley and lemon juice until smooth
- 7
Stir in the buttermilk
- 8
Place in a container, cover and refrigerate for 6 hours or overnight