Chilled Summer Squash Soup
Gourmet Soups, Stews, & Bisques
This smooth and creamy cold soup is perfect for a warm summer day. Garnish it with a swirl of basil pesto or a dollop of sour cream and a sprinkling of chives. Toss in some cold cooked chicken or shrimp to make it a main dish.
2 tablespoons unsalted butter
1 medium onion, sliced
1 clove garlic, minced
2 pounds yellow summer squash, sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced (or another yellow-fleshed potato)
1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water
1/4 cup heavy cream
Salt and ground black pepper
Prepared basil pesto or sour cream and minced chives for garnish
Melt the butter in a soup pot over medium heat. Add the onion and sauté until it is soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
Add the squash, potato, and diluted Fond de Poulet Gold®, bring the mixture to a simmer, and cook until the vegetables are tender, about 25 minutes.
Working in batches, purée the soup in a blender. Return the soup to the pot over low heat. Whisk in the cream and season well with salt and pepper.
Transfer the soup to a large bowl or container and chill until cold. Serve garnished with a swirl of pesto or a dollop of sour cream and a sprinkling of chives.