Basil & Summer Squash Soup Ingredients: 2 T olive oil / 1 1/4 # - TopicsExpress



          

Basil & Summer Squash Soup Ingredients: 2 T olive oil / 1 1/4 # summer squash, both green & yellow, roughly chopped / 1 large onion, roughly chopped / 6 cups vegetable stock / 1/2 cup julienned fresh basil, plus whole leaves for garnish / 1 1/2 T softened butter / 1 1/2 T flour / salt and pepper to taste / 2-3 T heavy cream (optional) / Parmesan cheese (optional garnish) / lemon wedges for serving Instructions: Heat oil in a large saucepan over medium-high heat. Add squash and onion, and cook, stirring often, for about 5 minutes until onions are softened and squash just tender. Add vegetable stock, and bring to a boil, then reduce heat and simmer for 20 minutes. Stir in basil and cook for 5 minutes more. Mix butter and flour in a bowl to make a paste. Mix in 1 cup of soup stock slowly and whisk into the paste. Pour this back into the soup pot and stir until slightly thickened. Remove soup from heat and let cool for 10 minutes. In batches, puree soup in a blender or food processor until smooth or your preferred texture. Season with salt and pepper and stir in cream if desired. Ladle into serving bowls and garnish with basil leaves and optional parmesan. Serve with lemon wedges.
Posted on: Mon, 19 Aug 2013 23:35:04 +0000

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