Zucchini and yellow squash soup

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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