Vegetable Fresh Herb Soup

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Vegetable Fresh Herb Soup

 

4 medium zucchini, washed, sliced 1 inch thick

1 large yellow crookneck squash, washed ,sliced 1 inch thick

1 pattypan squash, quartered

1 large onion, thinly sliced

1 teaspoon garlic, finely minced

3 to 3 1/2 cups vegetable broth

salt and freshly ground white pepper to taste

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh parsley, finely chopped

1 tablespoon lemon juice

1 cup buttermilk

 

Garnish:

fresh basil, chopped

fresh parsley, chopped

 

In a large saucepan place all the squash. Add the onion, garlic, broth and

salt and pepper, bring to a boil, cover, reduce heat and simmer for 20 to 25

minutes, or until the vegetables are very tender.

 

Allow to cool slightly, puree in a food processor or blender with the basil,

parsley and lemon juice until smooth. Stir in the buttermilk. Place in a

container, cover and refrigerate for 6 hours or overnight.

 

When ready to serve, whisk until smooth and adjust the seasoning with salt

and pepper. Serve chilled, garnished with chopped basil and parsley.

Serves 6.

 

 

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