Summer squash soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Yellow Squash |
| 2 | tablespoons | Butter |
| 1½ | teaspoon | Garlic Salt |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Dried Rosemary |
| ½ | cup | Chicken Broth |
| ½ | cup | Water |
| 1 | can | (6 Oz) Boned Chicken; cut up |
Directions
Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends an place slices in cold water to crisp. Reserve these slices for garnish. Cut remainder of squash (seeded, if necessary) into small chunks to make 5 to 6 cups. Sauté very slowly in butter, seasoned with garlic salt, salt, pepper, and resemary. Keep pan tightly covered and do not allow squash to brown.
Add 1 or 2 tablespoons water if necessary when squash is softened. Purée in electric blender. Return purée to pan and add chicken broth, water, and boned chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls and garnish with squash slices.
Makes 1 quart
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. Alexander S. Giltinan Posted to MC-Recipe Digest V1 #697 by Bill Spalding <billspa@...> on Jul 30, 1997
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