*  Exported from  MasterCook II  *
 
                             Summer Squash Soup
 
 Recipe By     : Mrs. Alexander S. Giltinan
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups & Stews                    To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Med           Yellow Squash
    2      Tbsp          Butter
    1 1/2  Tsp           Garlic Salt
      1/2  Tsp           Salt
      1/4  Tsp           Pepper
      1/4  Tsp           Dried Rosemary
      1/2  C             Chicken Broth
      1/2  C             Water
    1      6 Oz. Can     Boned Chicken -- cut up
 
 Scrub squash; do not peel.  Cut 12 paper-thin slices from the narrow ends
 an place slices in cold water to crisp.  Reserve these slices for garnish.
 Cut remainder of squash (seeded, if necessary) into small chunks to make 5
 to 6 cups.  Sauté very slowly in butter, seasoned with garlic salt, salt,
 pepper, and resemary.  Keep pan tightly covered and do not allow squash to
 brown.  Add 1 or 2 tablespoons water if necessary when squash is softened.
 Purée in electric blender.  Return purée to pan and add chicken broth,
 water, and boned chicken.  Heat until flavors are well blended.  Pour into
 serving dish or soup bowls and garnish with squash slices.
 
 Makes 1 quart
 
 Source:  “Mountain Measures” -- Junior League of Charleston, WV
 ed. 1974
 
 billspa@icanect.net
 
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