Yellow Summer Squash Soup

Name: Yellow Summer Squash Soup
Ingredients: 1 large Spanish onion, coarsely chopped; 2 lbs summer squash, stem cut off and the rest coarsely chopped; 2 tablespoons butter; 1 (10 1/2 ounce) can chicken broth; salt and pepper; 3/4 cup cream or 3/4 cup half-and-half; Herbs to snip on top of each bowl; chervil or parsley, if desired

8 ingredients

8 steps

Ingredients

1 large Spanish onion, coarsely chopped
2 lbs summer squash, stem cut off and the rest coarsely chopped
2 tablespoons butter
1 (10 1/2 ounce) can chicken broth
salt and pepper
3/4 cup cream or 3/4 cup half-and-half
Herbs to snip on top of each bowl
chervil or parsley, if desired

Directions

1

Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
2

Bring to boil and continue to boil gently for about 20 minutes.
3

Take off heat and cool.
4

When mixture is cool enough to handle, put it in a blender or food processor and blend.
5

Return mixture to the pot and season with salt and pepper.
6

Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
7

Add herbs, if desired.
8

Serve hot or cold.