Zucchini and Yellow Squash Soup

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!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 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

1. Heat oil in heavy large saucepan over medium-low heat.
2. Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
3. Add flour and stir 3 minutes.
4. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
5. Stir in stock,heavy cream, basil and oregano.
6. Reduce heat and simmer 20 minutes.
7. Season with salt and pepper to taste and serve immediately.
8. Soup may be pureeed if a creamier texture is desired.