Pea and Yellow Squash Soup
|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|
|Sour cream/Plain yogurt||1 Cup (16 tbs)|
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.