Thank Facebook for this!
Directly from a Facebook friend who requested a seasonal soup recipe from the August 1976 issue of Gourmet
Chilled Squash Soup Narsai’s Restaurant
Slice thinly 1 1/2 pounds yellow summer squash (about two 8-inch squash) and reserve 8 slices as a garnish. In a large saucepan sauté 1 onion, sliced, in 1/2 stick (1/4 cup) butter until it is softened. Stir in the squash and 4 thin slices of lemon, seeded, sprinkle the mixture with 1/4 cup flour, and cook it over low heat, stirring for 3 minutes. Add 6 cups chicken stock or chicken broth, bring liquid to boil, and simmer the mixture, partially covered, over moderate heat for 1 hour. In a blender puree the mixture in batches and transfer it to a bowl. Let the soup cool and chill it, covered, for at least 4 hours. Stir in 1 cup heavy cream and season the soup with lemon juice, salt and white pepper. Divide the soup among 8 chilled bowls and garnish each serving with a slice of the reserved squash. Serves 8.
Hope you’re enjoying the start to the week. Come back soon and stay connected to us…