Monday, September 20, 2010
Light Creamy Zucchini or Yellow Squash Soup
goat cheese pearls.
1 medium white or yellow onion coarsely chopped
4 Tbs. of unsalted butter
2 big zucchinis or yellow squash coarsely chopped
1 ½ cups of water
Salt to taste
In a pan with a lid, melt 3 tablespoons of butter over medium heat and sauté the onions until they are transparent. Add the zucchinis or yellow squash and cook them until they are juicy, for about 5-7 minutes. Add the water and cook covered for 8 more minutes. Turn off the heat and let it cool down before putting everything in a blender. Once in the blender, process until it gets a creamy consistency. Pour this mixture in a pan over low heat, add the last tablespoon of butter and stir until it’s dissolved. Salt to taste.