| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Med. yellow summer squash |
|
|
sliced 3 cups |
| 2 |
|
Med. carrots, sliced 1 cup |
| 1 |
|
Med. onion, chopped 1/2 |
|
|
cup |
| 1 |
|
13 3/4-ounce chicken broth |
| 1/2 |
t |
Salt |
| 1 |
|
13-ounce 1 2/3 cups |
|
|
evaporated milk |
|
|
Snipped parsley |
INSTRUCTIONS
In 2-quart saucepan combine sliced summer squash, carrots, onion,
chicken broth, and salt. Bring to boiling. Reduce heat; cover and
simmer for 15 to 20 minutes or till carrots are just tender. Turn half
the mixture into blender container or food processor, cover and blend
till smooth. Pour into bowl; repeat with remaining mixture. Stir in
evaporated milk. Cover and chill. Sprinkle with snipped parsley.
Makes 6 servings. Microwave cooking directions: Use ingredients as
listed above. In 2- quart nonmetal casserole combine squash, carrots,
and onion; sprinkle with salt. Cook, covered with waxed paper, in
countertop microwave oven on high power about 15 minutes or till
vegetables are tender, stirring once. In blender container or food
processor combine half the cooked vegetables and half the chicken
broth; cover and blend till smooth. Turn into a bowl. Repeat with
remaining vegetables and broth. Stir in the evaporated milk. Cover and
chill. Sprinkle with parsley. Recipe from: Better Homes and Gardens,
Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa Posted to MM-Recipes Digest by "John Weber"
<hdbrer@ibm.net> on Mar 22, 98
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