Side Pannel
Chilled Summer Squash Soup with Fresh Herbs
Chilled Summer Squash Soup with Fresh Herbs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- 4 md Zucchini; wash, sliced 1"
- 1 lg Yellow Crookneck Squash;
- -wash, sliced 1"
- 1 Pattypan Squash; quartered
- 1 lg Onion; thinly sliced
- 1 ts Garlic; finely minced
- 3 c Chicken Broth; defatted (3
- -to 3.5)
- Salt And Freshly Ground
- -White Pepper; to taste
- 2 tb Fresh Basil; finely chopped
- 2 tb Fresh Parsley; finely
- -chopped
- 1 tb Lemon Juice
- 1 c Buttermilk
Directions
GARNISH
Fresh Basil; chopped
Fresh Parsley; chopped
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:
Fresh Basil; chopped
Fresh Parsley; chopped
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:
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