Classical swiss and french squash soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; peeled and minced | |
| 1 | teaspoon | Butter |
| 1 | kilograms | Squash; peeled and cubed |
| 1 | litre | Skim milk |
| Salt; pepper, nutmeg | ||
Directions
Fry onion in butter slowly, until translucent. Add squash, milk, salt.
Bring to a slow boil, simmer until squash is very tender. Blend with a hand blender until smooth. Season with pepper and nutmeg. Serve.
Notes:
1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg).
2. You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add the shrimp to the blended soup, go on cooking for a few minutes till shrimp is heated through.
3. If you don't like milk that much, you can substitute up to ½ liter milk with vegetable or chicken broth. Soup will be less creamy, though.
Posted to Digest eat-lf.v097.n223 by Nathalie Chiva <nathalie.chiva@...> on Sep 5, 1997
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