Ease of Preparation: Easy
Preparation Time: 10 min
cool in fridge 20 min
Cook Time: 25 min
Servings: makes about 3 quarts
Recipe By: Martha Phelps Stamps
From: The New Southern Basics
Used with permission of Cumberland House Publishing
Cold Squash and Buttermilk Soup
Consider this a summertime tonic. Refreshing, light, and zingy. A perfect lunch or early supper on the porch.
Ingredients
2 teaspoons vegetable oil
1 onion, diced
1 quart chicken stock, heated
1 teaspoon salt
1/2 teaspoon black pepper
1 cayenne pepper
6 medium yellow squash, scrubbed and sliced thin
2 cups buttermilk
1 tablespoon minced fresh dill
1 teaspoon minced fresh chives
1 onion, diced
1 quart chicken stock, heated
1 teaspoon salt
1/2 teaspoon black pepper
1 cayenne pepper
6 medium yellow squash, scrubbed and sliced thin
2 cups buttermilk
1 tablespoon minced fresh dill
1 teaspoon minced fresh chives
Directions
Heat the oil in a saucepan and add the onion. Cook for 5 minutes, then pour the stock into a saucepan and heat to a boil. Add the squash and cook for 15 minutes. Remove from the heat and let cool. Roughly purée the soup in the food processor, leaving some chunks. Pour into a bowl. Stir in the buttermilk and herbs. Let sit in the fridge for about 20 minutes, then taste and adjust the seasoning. Serve cold.
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