Title: Yellow Summer Squash Soup
Categories: Vegetable Soup
Yield: 6 Servings

1	lg	Spanish onion; coarsely
		. chopped
2	lb	Summer squash; trimmed &
		. coarsely chopped
2	tb	Butter
2	cn	Chicken broth; 10oz ea
		Salt & pepper to taste
3/4	c	Heavy cream or half-and-half
		Herbs to snip on top: dill,
		. chives, chervil or
		. parsley (optional)

1. Put chopped onion, squash and butter into a big pot and pour in the chicken broth until it is 1/2 to 2/3 Of the way up the vegetables, it doesn't really matter. It shouldn't cover them, though, because it will cover them once they cook and collapse into it. Bring to a boil and continued boiling gently until the vegetables are mush, about 20 minutes.

2. When tha mix is cool enough to handle, put it into a blender or food processor. (It will take a couple of batches, so you'll need an extra bowl or something to keep the blended soup separate from the still-to-be-blended soup.) When it's all blended, put it back into the pot, add salt and pepper to taste then slowly stir in cream or half-and-half 1/4 cup at a time, tasting each time; you want it to be pale yellow and taste good; 1/2 to 3/4 cup should do it, which isn't too bad divided among six people. Serve it with whatever you want.

Makes 6 servings.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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