Ingredients
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1/4 cup olive oil
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1 medium onion, thinly sliced
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2 tablespoons minced shallots
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1 1/2 tablespoons minced garlic
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1/4 cup all-purpose flour
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2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
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2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
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3 cups rich chicken broth (preferably homemade)
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3 cups whipping cream
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2 teaspoons minced fresh basil
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2 teaspoons minced fresh oregano
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salt & freshly ground black pepper
Instructions
- Heat oil in heavy large saucepan over medium-low heat.
- Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
- Add flour and stir 3 minutes.
- Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
- Stir in stock,heavy cream, basil and oregano.
- Reduce heat and simmer 20 minutes.
- Season with salt and pepper to taste and serve immediately.
- Soup may be pureeed if a creamier texture is desired.