Capture the last bit of summer cooking! My Dad (aka Papa), who is a wonderful cook, has been making this soup all summer. I'm going to have to make a batch this week, it looks delicious. Here are his steps along with wonderful photographs.
Chilled Yellow Squash Soup
1. In a large saucepan, fry 3-4 strips of smoked
bacon until very crisp.
2. Remove bacon and crumbs and retain about
one tbl. of bacon grease. Add one tbl. of olive or
grapeseed oil and 1/4 stick of butter.
3. Add one med onion chopped and cook
on med heat until soft. You can add salt
and pepper to taste here or at the next
step.
Add one can of chicken stock (which in
this case was 24 oz of home made) and 3-4 chicken bouillon cubes,
keep on med. heat.
Chop four med. sized yellow squash
and add to mixture along with several
fresh basil leaves.
Cook until squash is very soft. Let cool
and then put in blender
Put blended mix into the frig until
chilled. Serve with crumbled bacon
and/or sour cream on top.
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