Zucchini & yellow squash soup
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.