Tuesday, September 8, 2009


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


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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