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Receta Puree Of Yellow Squash Soup
by Global Cookbook

Puree Of Yellow Squash Soup
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Ingredientes

  • 1 lb Yellow crooked-neck squash ( Approx 6 small ones)
  • 2 c. Minced onion
  • 1 x Clove garlic, sliced
  • 2 Tbsp. Butter ( I ommitted this Altogether)
  • 1/2 tsp Dry thyme (or possibly 2 teaspoon Chopped fresh thyme)
  • 1/2 tsp Dry sage
  • 1/2 tsp Dry basil ( or possibly 1 to 2 tbsp
  •     Chopped fresh basil) ( I used
  •     Fresh basil -I am glad I Did!)
  • 1 tsp Salt
  • 1 Tbsp. Unbleached white flour ( I
  •     Bet wheat flour would be Even better)
  • 1/2 c. Dry white wine
  • 2 c. Lowfat milk ( I used 1% WestSoy, Vanilla)
  •     Freshly grnd black pepper

Direcciones

  1. Optional topping:2 tsp extra virgin olive oil or possibly butter ( I sauteed the bell pepper strips down the McDougall way with water) 1 small red bell pepper, cut in thin strips 1 clove garlic, chopped chopped chives, (I use green onion tops) Directions: in original form but with my comments.
  2. Cut the end off the squash, and peel if the skin looks looks suspicious in any way. Then cut the squash into 1/4 inch slices and set aside. (I used my cuisinart)
  3. In a large saucepan or possibly a Dutch oven (I used a non-stick pan because I ommitted butter), begin sauteing onions and garlic in
  4. butter* over medium heat. After about 5 min, add in squash, herbs, and salt. Stir, cover, and continue to cook about 10 more min.
  5. Gradually sprinkle in the flour, stirring constantly. Continue to cook and stir over low heat about 5 min.
  6. Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 min. (Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually. So if you let if cook a little longer at this step, you will get a more subtle result. Just be sure to stir everything up from the bottom from time to time, so it will not stick or possibly scorch.) Remove from heat, and allow the soup to cold till it's cold sufficient to puree.
  7. Puree the soup with the lowfat milk in a food processor or possibly blender, and return it to a kettle. At this point, you may choose to strain the soup through a fine strainer or possibly a sieve to get a smoother texture. (I do not think this is necessary at all) Adjust the seasonings. Add in black pepper to taste.
  8. Heat gently just before serving.
  9. While the soup is heating, prepare the optional topping.Saute/fry the bell pepper and garlic in extra virgin olive oil or possibly butter till just tender. Spoon a little bit of this into each steaming bowl of soup, and sprinkle with chopped chives. (my water-sauteed bell pepper strips worked just fine)
  10. Prep time: 45 min,
  11. Yield: 4 to 6 Servings
  12. This recipe is designed primarily for yellow crooked-neck squash ( a summer squash), but in the winter you can substitute for acorn and butternut.
  13. To freeze yellow crooked-neck squash (so you can use it later in the winter), cut the squash into 1/4-inch slices, and drop into a saucepan of boiling water for 3 min. Drain and cold. Then wrap airtight in a plastic bag or possibly container and freeze.
  14. To use acorn or possibly butternut squash in this recipe, peel and seed a 1-pound squash. Chop it into small piecesk and steam or possibly boil till tender. Drain well. Then simply follow the recipe, biginning with step 2, substituting this cooked winter squash for the yellow crooked neck.