Yield: 1 servings
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These recipes are all from Laurie's book, Make It Easy, Make It Light and her national cable cooking show, Laurie Cooks Light & Easy, seen daily on The Learning Channel. Copyright © 1995 Laurie Burrows Grad. All rights reserved. Getting Chilled Summer
Squash Soup with Fresh Herbs
=========================================== 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. INGREDIENTS: 4 medium zucchini, washed and cut into 1" slices 1 large yellow crookneck squash, washed and cut into 1" slices 1 pattypan squash, quartered 1 large onion, thinly sliced 1 teaspoon finely minced garlic 3-3½ cups defatted chicken broth Salt and freshly ground white pepper to taste 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley 1 tablespoon lemon juice 1 cup buttermilk Garnish: Chopped fresh basil and parsley PREPARATION: 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. VARIATIONS: Plain low-fat or non-fat yogurt can be substituted for the buttermilk.If fresh basil is unavailable, substitute ¼ cup parsley for the basil-parsley combination. COOKING NOTES: It is always important to taste food for seasoning after chilling since the flavor is more pronounced when the food is hot.
Submitted By SAM LEFKOWITZ On 05-23-95