Puree Of Yellow Squash Soup
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Puree Of Yellow Squash Soup
  Purees    Squash    Soups  
Last updated 6/12/2012 1:19:23 AM. Recipe ID 50698. Report a problem with this recipe.
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      Title: Puree of yellow squash soup
 Categories: Digest, Soups
      Yield: 4 Servings
 
      1 lb Yellow crooked-neck squash (
           Approx  6 small ones)
      2 c  Chopped onion
      1    Clove garlic, sliced
      2 tb Butter ( I ommitted this
           Altogether)
    1/2 ts Dried thyme (or 2 tsp.
           Minced fresh thyme)
    1/2 ts Dried sage
    1/2 ts Dried basil ( or 1 to 2 tbsp
           Minced fresh basil) ( I used
      2    Tbsp
           Fresh basil -I am glad I
           Did!)
      1 ts Salt
      1 tb Unbleached white flour ( I
           Bet wheat flour would be
           Even better)
    1/2 c  Dry white wine
      2 c  Milk ( I used 1% WestSoy,
           Vanilla)
           Freshly ground black pepper
 
  optional topping:
  
  2 tsp olive oil or butter ( I sauteed the bell pepper strips down the
  McDougall way with water) 1 small red bell pepper, cut in thin strips
  1 clove garlic, minced minced chives, (I use green onion tops)
  Directions: in original form but with my comments.
  
  1)  Cut the end off the squash, and peel if the skin looks looks
  suspicious in any way. Then cut the squash into 1/4 inch slices and
  set aside. (I used my cuisinart) 2) In a large saucepan or a Dutch
  oven (I used a non-stick pan because I ommitted butter), begin
  sauteing onions and garlic in *butter* over medium heat. After about
  5 minutes, add squash, herbs, and salt. Stir, cover, and continue to
  cook about 10 more minutes. 3) Gradually sprinkle in the flour,
  stirring constantly. Continue to cook and stir over low heat about 5
  minutes. 4) Pour in the white wine, stir briefly, cover, and let
  simmer 10 to 15 minutes. (Note: The alcoholic content of the wine
  dissipates with cooking, and the taste of the wine diminishes
  gradually. So if you let if cook a little longer at this step, you
  will get a more subtle result. Just be sure to stir everything up
  from the bottom from time to time, so it won't stick or scorch.)
  Remove from heat, and allow the soup to cool until it's cool enough
  to puree. 5) Puree the soup with the milk in a food processor or
  blender, and return it to a kettle. At this point, you may choose to
  strain the soup through a fine strainer or a sieve to get a smoother
  texture. (I don't think this is necessary at all) Adjust the
  seasonings. Add black pepper to taste. 6) Heat gently just before
  serving. 7)  While the soup is heating, prepare the optional
  topping.Saute the bell pepper and garlic in olive oil or butter until
  just tender. Spoon a little bit of this into each steaming bowl of
  soup, and sprinkle with minced chives. (my water-sauteed bell pepper
  strips worked just fine)
  
  Prep time: 45 minutes, Yield: 4 to 6 Servings
  
  This recipe is designed primarily for yellow crooked-neck squash ( a
  summer squash), but in the winter you can substitute for acorn and
  butternut.
  
  To freeze yellow crooked-neck squash (so you can use it later in the
  winter), cut the squash into 1/4-inch slices, and drop into a
  saucepan of boiling water for 3 minutes. Drain and cool. Then wrap
  airtight in a plastic bag or container and freeze.
  
  To use acorn or butternut squash in this recipe, peel and seed a 1-lb.
  squash. Chop it into small piecesk and steam or boil until tender.
  Drain well. Then simply follow the recipe, biginning with step 2,
  substituting this cooked winter squash for the yellow crooked neck.
  




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Recipe ID 50698 (Apr 03, 2005)

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