Squishy Squash Soup
From Quilt Inn Country Cookbook.
Source and licence
From Quilt Inn Country Cookbook, character 360347 of the text, digitised by the Internet Archive: https://archive.org/details/Quilt_Inn_Country_Cookbook
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 1/2 lbs. Summer squash
- 1 lb. potatoes
- 4 cups chicken stock
- 3 green onions
Method
- 1 1/2 lbs.
- Summer squash, cut in chunks 1 lb.
- potatoes, cut in chunks 4 cups chicken stock or broth 3 green onions, chopped 3 tbsp.
- butter 3 tbsp.
- fresh dill, chopped salt and fresh ground pepper to taste Place squash and potatoes in large pot.
- Cover with stock and bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until tender.
- Add butter, dill, salt and pepper.
- Remove from heat.
- Place mixture in blender and process until smooth.
- Return to pot and reheat thoroughly.
- Garnish with green onion and serve with Sauvignon Blanc wine.