zucchini & yellow squash soup
- Categories
- Soups
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 | Medium onion, thinly sliced |
| 2 tablespoons | Minced shallots |
| 1½ teaspoon | Minced garlic |
| ¼ cup | All purpose flour |
| 1½ cup | Zucchini, sliced into 1/4 inch thick rounds |
| 1½ cup | Crookneck squash, sliced into 1/4 inch thick rounds |
| 3 cups | Rich chicken stock |
| 3 cups | Whipping cream |
| 2 teaspoons | Minced fresh basil |
| 2 teaspoons | Minced fresh oregano |
| Salt & 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.
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