| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables, Fixed |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Zucchini; wash, sliced 1" |
| 1 |
lg |
Yellow Crookneck Squash; wash, sliced 1" |
| 1 |
|
Pattypan Squash; quartered |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
ts |
Garlic; finely minced |
| 3 |
c |
Chicken Broth; defatted (3 to 3.5) |
|
|
Salt And Freshly Ground White Pepper; to taste |
| 2 |
tb |
Fresh Basil; finely chopped |
| 2 |
tb |
Fresh Parsley; finely chopped |
| 1 |
tb |
Lemon Juice |
| 1 |
c |
Buttermilk |
|
|
Fresh Basil; chopped |
|
|
Fresh Parsley; chopped |
INSTRUCTIONS
GARNISH
1. 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.
2. 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.
3. 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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