Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Laurie's Recipes
~~~~~~~~~~~~~~~~

These recipes are all from Laurie's book, Make It Easy, Make It Light
and her national cable cooking show, Laurie Cooks Light Easy, seen
daily on The Learning Channel. Copyright copy; 1995 Laurie Burrows
Grad. All rights reserved.
=========================================== This soup can be prepared
as below or varied by using all zucchini, all crookneck, or even all
pattypan squash. Pattypan squash, also known as cymling or scallop
squash, is a tiny saucer-shaped vegetable with a scalloped edge. It
should be firm and without blemishes. It is best to use fresh herbs
for this soup. INGREDIENTS: 4 medium zucchini, washed and cut into 1"
slices 1 large yellow crookneck squash, washed and cut into 1" slices
1 pattypan squash, quartered 1 large onion, thinly sliced 1 teaspoon
finely minced garlic 3-3 1/2 cups defatted chicken broth Salt and
freshly ground white pepper to taste 2 tablespoons finely chopped
fresh basil 2 tablespoons finely chopped fresh parsley 1 tablespoon
lemon juice 1 cup buttermilk Garnish: Chopped fresh basil and parsley
PREPARATION: 1. 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. 2. 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. 3. When ready to serve, whisk until smooth and
adjust the seasoning with salt and pepper. Serve chilled, garnished
with chopped basil and parsley. VARIATIONS: Plain low-fat or non-fat
yogurt can be substituted for the buttermilk.If fresh basil is
unavailable, substitute 1/4 cup parsley for the basil-parsley
combination. COOKING NOTES: It is always important to taste food for
seasoning after chilling since the flavor is more pronounced when the
food is hot.

Submitted By SAM LEFKOWITZ On 05-23-95

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