Summer Squash Soup with Basil Recipe
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 This recipe for Summer Squash Soup with Basil is from Q Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 2 tbls. olive oil
1 ¼ lbs zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 C. vegetable stock
½ C. julienned basil
1 ½ tbls butter, softened
1 ½ tbls flour
Salt and pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment
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Directions: |
Directions:Heat the oil in a large saucepan or stockpot, add zucchini and onion. Sauté for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock and bring to a boil. Reduce heat, cover partially and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 C. of the simmering stock and whisk in butter mixture until smooth. Add back into the soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt. |
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