Squash Soup
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INGREDIENTS 3 onions
1 rounded tablespoon butter
6 to 8 tender summer squash
2 cans chicken broth
Pinch of nutmeg
Pinch of sugar
1 pint heavy cream
Salt
Chopped chives or parsleyMince the onions and cook until just soft in the tablespoon of butter. Being careful not to burn.
Cut the squash into very small pieces.
In a large saucepan add the chicken broth; add the squash and cooked onions and cook until tender. Put through a sieve, add a pinch of nutmeg and a pinch of sugar. Cool to room temperature.
When cool, add the heavy cream, salt to taste, and then place in the refrigerator to chill. Serve very cold in cups or soup plates and top with chopped parsley or chives.
Makes 6 servings
NOTE: The lowly squash turned glamorous! This is also good served hot, but be careful not to boil.