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Chilled Summer Squash Soup with Fresh HerbsRecipe : Chilled Summer Squash Soup with Fresh Herbs
Procedure :
4 Medium Zucchini -- wash, sliced 1" 1 Large Yellow Crookneck Squash -- wash, sliced 1" 1 Pattypan Squash -- quartered 1 Large Onion -- thinly sliced 1 Teaspoon Garlic -- finely minced 3 To 3.5 Cups Chicken Broth -- defatted Salt And Freshly Ground White Pepper -- to taste 2 Tablespoons Fresh Basil -- finely chopped 2 Tablespoons Fresh Parsley -- finely chopped 1 Tablespoon Lemon Juice 1 Cup Buttermilk -----Garnish----- Fresh Basil -- chopped Fresh Parsley -- chopped 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. Serves: 6 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. Variations: Plain low-fat or non-fat yogurt can be substituted for the buttermilk. If fresh basil is unavailable, substitute 1/4 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. |
