Recipe: Cream of Squash Soup (using egg yolks, blender or food processor)

CREAM OF SQUASH SOUP

4 cups water
1 pound crookneck squash, chopped (yellow summer squash)
1 large onion, chopped
2 tbsp instant chicken bouillon granules
2 tbsp butter
2 Tbsp flour
2 egg yolks, slightly beaten
1 cup light cream

Combine 4 cups water, squash, onion and bouillon in saucepan. Simmer covered about 25 minutes or till tender.

Place half the mixture in blender or food processor. Blend till smooth. Remove and place in a bowl. Repeat with remaining mixture.

In large pan, melt butter, stir in flour. Add the blended squash mix and stir until thickened and bubbly.

Stir about 1 cup of hot mixture into beaten egg yolks. Return to pan, stir in cream. Heat through but do not boil.

Makes 6 servings
From: Candy,VA - 09-03-97