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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner, Sandi Pichon of Slidell, Louisiana notes. Ingredients:
5 small yellow summer squash, seeded and cubed |
2 green onions, cut into 3-inch pieces |
2 tablespoons butter |
1 can (14-1/2 ounces) chicken or vegetable broth |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon white pepper |
1-1/2 cups heavy whipping cream |
Directions:
1. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through. Yield: 6 servings.
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