Chilled Summer Squash Soup With Fresh Herbs

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Fixed, Soups, Vegetables	1	Servings

INGREDIENTS

4		Zucchini, wash sliced 1"
1		Yellow Crookneck Squash
		wash sliced 1"
1		Pattypan Squash, quartered
1		Onion, thinly sliced
1	t	Garlic, finely minced
3	c	Chicken Broth, defatted 3
		to 3.5
		Salt And Freshly Ground
		White Pepper to taste
2	T	Fresh Basil, finely chopped
2	T	Fresh Parsley, finely
		chopped
1	T	Lemon Juice
1	c	Buttermilk
		Fresh Basil, chopped
		Fresh Parsley, chopped

INSTRUCTIONS

In a large saucepan place all the squash. Add the onion, garlic,  broth
and salt and pepper; bring to a boil, cover, reduce heat and  simmer
for 20 to 25 minutes, or until the vegetables are very tender.  Allow
to cool slightly; puree in a food processor or blender with the  basil,
parsley and lemon juice until smooth. Stir in the buttermilk.  Place in
a container, cover and refrigerate for 6 hours or overnight.  When
ready to serve, whisk until smooth and adjust the seasoning with  salt
and pepper. Serve chilled, garnished with chopped basil and  parsley.
Serves: 6  This soup can be prepared as below or varied by using all
zucchini,  all crookneck, or even all pattypan squash. Pattypan squash,
also  known as cymling or scallop squash, is a tiny saucer-shaped
vegetable  with a scalloped edge. It should be firm and without
blemishes. It is  best to use fresh herbs for this soup.  Variations
Plain low-fat or non-fat yogurt can be substituted for the buttermilk.
If fresh basil is unavailable, substitute 1/4 cup parsley for the
basil-parsley combination.  Cooking Notes:  It is always important to
taste food for seasoning after chilling  since the flavor is more
pronounced when the food is hot. Posted to  recipelu-digest by
"Christopher E. Eaves" <cea260@airmail.net> on Mar  12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 329 Calories From Fat: 49 Total Fat: 5.8g Cholesterol: 9.8mg Sodium: 1295.2mg Potassium: 2275.6mg Carbohydrates: 56.5g Fiber: 24.8g Sugar: 20.3g Protein: 27.4g