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Summer Squash Soup

Mexican.Chef's picture
Ingredients
  Water 4 Cup (64 tbs)
  Zucchini/Summer squash 1 Pound, chopped
  Onion 1 Large, chopped
  Instant chicken bouillon granules 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Beaten egg yolks 2
  Light cream 1 Cup (16 tbs)
Directions

In saucepan combine water, squash, onion, and chicken bouillon granules.
Simmer, covered, about 15 minutes or till squash and onion are very tender.
Place half the mixture in blender container; cover and blend till smooth.
Repeat with remaining mixture.
In large saucepan melt butter; stir in flour.
Add blended zucchini mixture; cook and stir till thickened and bubbly.
Stir about 1 cup of the hot mixture into the beaten egg yolks.
Return to pan; stir in cream.
Heat through, but do not boil.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup
Interest: 
Summer
Ingredient: 
Squash

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1355 Calories from Fat 949

% Daily Value*

Total Fat 108 g166%

Saturated Fat 65 g325.2%

Trans Fat 0 g

Cholesterol 701.1 mg233.7%

Sodium 7132.7 mg297.2%

Total Carbohydrates 83 g27.6%

Dietary Fiber 11.1 g44.4%

Sugars 21.6 g

Protein 22 g44.5%

Vitamin A 90.5% Vitamin C 169.4%

Calcium 35.6% Iron 25.2%

*Based on a 2000 Calorie diet

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Summer Squash Soup Recipe