Yellow Squash Soup
|Unsalted margarine||1 Tablespoon|
|Yellow onions||2 Medium, cut into 1/2 inch cubes|
|Garlic||3 Clove (15 gm), minced|
|Lemon peel strip||3 (Each 2 Inches Long And 1/2 Inch Wide)|
|Orange peel strips||3 (Each 2 Inches Long And 1/2 Inch Wide)|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Yellow squash||2 Medium, cut into 1/2 inch cubes|
|Low sodium chicken broth||3 Cup (48 tbs)|
|Lemon juice||5 Teaspoon|
In a medium size heavy saucepan, melt the margarine over low heat.
Add the onions, garlic, lemon peel, orange peel, bay leaf, and marjoram, and cook, covered, until the onion is soft about 10 minutes.
Mix in the squash, stirring to coat; add the chicken broth and salt.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer until the squash is soft when pierced with a fork about 25 minutes.
Remove the soup from the heat; remove and discard the lemon and orange peels and the bay leaf.
Stir in the lemon juice and ladle into soup bowls.