Recipe by Leslie in Texas
This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!
- 1⁄4 cup olive oil
- 1 medium onion, thinly sliced
- 2 tablespoons minced shallots
- 1 1⁄2 tablespoons minced garlic
- 1⁄4 cup all-purpose flour
- 2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
- 2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
- 3 cups rich chicken broth (preferably homemade)
- 3 cups whipping cream
- 2 teaspoons minced fresh basil
- 2 teaspoons minced fresh oregano
- salt & freshly ground black pepper
Directions See How It's Made
- 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,heavy cream, basil and oregano.
- Reduce heat and simmer 20 minutes.
- Season with salt and pepper to taste and serve immediately.
- Soup may be pureeed if a creamier texture is desired.