Golden Squash And Carrot Bisque

* Exported from MasterCook *

GOLDEN SQUASH AND CARROT BISQUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Med. yellow summer squash,
-sliced (3 cups)
2 Med. carrots, sliced (1 cup)
1 Med. onion, chopped (1/2
-cup)
1 cn (13 3/4-ounce) chicken broth
1/2 ts Salt
1 cn (13-ounce) (1 2/3 cups)
-evaporated milk
Snipped parsley

In 2-quart saucepan combine sliced summer squash,
carrots, onion, chicken broth, and salt. Bring to
boiling. Reduce heat; cover and simmer for 15 to 20
minutes or till carrots are just tender. Turn half the
mixture into blender container or food processor,
cover and blend till smooth. Pour into bowl; repeat
with remaining mixture. Stir in evaporated milk. Cover
and chill. Sprinkle with snipped parsley.

Makes 6 servings.

Microwave cooking directions: Use ingredients as
listed above. In 2- quart nonmetal casserole combine
squash, carrots, and onion; sprinkle with salt. Cook,
covered with waxed paper, in countertop microwave oven
on high power about 15 minutes or till vegetables are
tender, stirring once.

In blender container or food processor combine half
the cooked vegetables and half the chicken broth;
cover and blend till smooth. Turn into a bowl. Repeat
with remaining vegetables and broth. Stir in the
evaporated milk. Cover and chill. Sprinkle with
parsley.

Recipe from: Better Homes and Gardens, Soups & Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa



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