| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Medium onion, thinly sliced |
| 2 |
tb |
Minced shallots |
| 1 1/2 |
ts |
Minced garlic |
| 1/4 |
c |
All purpose flour |
| 1 1/2 |
c |
Zucchini, sliced into 1/4 inch thick rounds |
| 1 1/2 |
c |
Crookneck squash, sliced into 1/4 inch thick rounds |
| 3 |
c |
Rich chicken stock |
| 3 |
c |
Whipping cream |
| 2 |
ts |
Minced fresh basil |
| 2 |
ts |
Minced fresh oregano |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-low heat. Add onion,
shallots and garlic and cook until onion is translucent, stirring
occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini
and crookneck squash and cook until softened, stirring frequently, about 5
minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer
20 minutes. Season with salt and pepper.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”