The Recipe

Zucchini and Yellow Squash Soup

Name: Zucchini and Yellow Squash Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 (389 g)
Ingredients: 1/4 cup olive oil; 1 medium onion, thinly sliced; 2 tablespoons minced shallots; 1 1/2 tablespoons minced garlic; 1/4 cup all-purpose flour; 2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups); 2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups); 3 cups rich chicken broth (preferably homemade); 3 cups whipping cream; 2 teaspoons minced fresh basil; 2 teaspoons minced fresh oregano; salt & freshly ground black pepper

COOK TIME : 40 minutesPREP TIME : 25 minutes

From Food.com

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Ingredients

DESCRIPTION

This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!

INGREDIENTS

1/4 cup olive oil
1 medium onion, thinly sliced
2 tablespoons minced shallots
1 1/2 tablespoons minced garlic
1/4 cup all-purpose flour
2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
3 cups rich chicken broth (preferably homemade)
3 cups whipping cream
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
salt & freshly ground black pepper