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Pea And Yellow Squash Soup

21st.Century.Chef's picture
Ingredients
  Chicken stock 5 Cup (80 tbs)
  Crookneck squash 5 Large, coarsely chopped
  Shelled peas 1 Cup (16 tbs) (Fresh / Frozen)
  Garlic 1 Clove (5 gm)
  Dried chervil 1⁄2 Teaspoon
  Freshly ground white pepper To Taste
  Salt To Taste
  Sour cream/Plain yogurt 1 Cup (16 tbs)
Directions

Combine first 5 ingredients with salt and pepper in large saucepan.
Bring to boil; reduce heat, cover and simmer until vegetables are very soft, about 30 minutes.
Puree in batches in processor or blender .
Transfer to bowl and let cool to room temperature.
Stir in sour cream or yogurt, blending thoroughly .
Cover and chill well before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy

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