"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Squash Soup Recipe

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This recipe for Squash Soup, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Vander Linden
Added: Sunday, November 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups yellow squash, sliced
1 large onion, sliced
3 tablespoons butter
6 cups chicken broth
4 tablespoons cream of wheat
1 tablespoon vinegar
1 tablespoon tarragon
salt and pepper
sour cream

Directions:
Directions:
Saute onion in butter until soft. Add squash and chicken broth. Bring to a boil. Add cream of wheat, tarragon, vinegar, salt and pepper to taste. Lower heat. Simmer 30 minutes. Using a potato masher, puree the soup. Just before serving, stir in a tablespoon sour cream per serving. Garnish with fresh tarragon sprigs

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is my signature soup. It doesn't taste like squash.

 

 

 

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