Side Pannel
Old-Fashioned Squash Soup
Ingredients List
- 1 md Onion; finely chopped
- 1/4 c Butter or margarine
- 2 tb All-purpose flour
- 3/4 ts Salt
- 1 ds Pepper
- 1/3 ts Ground nutmeg
- 1 cn (14-oz) chicken stock
- 1 c Milk
- 1 1/2 c Cooked squash
- 2 ts Worcestershire sauce
- 1 Egg yolk; slightly beaten
- 1/2 c Light or heavy cream
Directions
Saut”š the onion in butter until soft, about 5 minutes. Add the flour, salt,
pepper, and nutmeg and stir until blended and bubbly. Remove from heat and
gradually stir in the chicken stock and milk. Return to heat, bring to a
boil, and cook, stirring, until thickened. Add the squash and
Worcestershire, reduce heat to low, and cook, stirring often, until heated
through. Blend together the egg yolk and cream; stir in some of the hot
soup, then stir the egg mixture back into the hot soup. Cook until soup is
heated through and the egg has thickened. Yield: 6 servings.
pepper, and nutmeg and stir until blended and bubbly. Remove from heat and
gradually stir in the chicken stock and milk. Return to heat, bring to a
boil, and cook, stirring, until thickened. Add the squash and
Worcestershire, reduce heat to low, and cook, stirring often, until heated
through. Blend together the egg yolk and cream; stir in some of the hot
soup, then stir the egg mixture back into the hot soup. Cook until soup is
heated through and the egg has thickened. Yield: 6 servings.
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