Vichysquash
From notyourmomma 16 years ago
- 15 minutes to make
- Serves 6
Can be done with zucchini for a change of pace and it isn't as heavy or cloying as cooked potatoes yet has the same delicate flavor.
Ingredients
- 1 medium vidalia onion, thinly sliced (or two leeks) shopping list
- 1 tablespoon of butter shopping list
- 6 medium summer squash, (yellow) sliced shopping list
- 1 cup of chicken broth shopping list
- 1 teaspoon of salt shopping list
- several grinds of fresh black pepper shopping list
- 4 passes of a whole nutmeg over a rasp shopping list
- 1 cup of half and half shopping list
- lots of chopped chives shopping list
How to make it
- In a deep skillet saute onion or leek (or combo of both) until limp but not brown.
- Add the squash and chicken broth.
- Cover and cook until tender about 15 minutes.
- Season with salt and pepper (over season a little because when it chills the seasoning fades)
- Cool. (Don't try to blend right off the stove, it expands greatly)
- Puree in a blender with half and half added to taste.
- Chill thoroughly and serve with lots of chives on top.
People Who Like This Dish 4
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