From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the onion in butter until soft, about 5 minutes, in Dutch oven. Add the flour, salt, pepper and nutmeg. Stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring until thickened. Add the squash and Worcestershire sauce. Reduce heat to low and cook, stirring often, until heated through.
Blend together the egg yolk and cream. Stir in some of the hot soup, then stir back into the hot soup. Cook until soup is heated through and egg has thickened. May be served as a cold soup.
SERVINGS: 6
- 1 medium onion, finely chopped
- 1/4 cup butter or margarine
- 2 Tablespoons all-purpose flour
- 3/4 teaspoon salt
- Dash of pepper
- 1/4 teaspoon ground nutmeg
- 14 ounces homemade chicken stock
- 1 cup milk
- 1-1/2 cups cooked, cubed yellow squash
- 2 teaspoons Worcestershire sauce
- 1 egg yolk, slightly-beaten
- 1/2 cup light or heavy cream
TO PREPARE:
Saute the onion in butter until soft, about 5 minutes, in Dutch oven. Add the flour, salt, pepper and nutmeg. Stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring until thickened. Add the squash and Worcestershire sauce. Reduce heat to low and cook, stirring often, until heated through.
Blend together the egg yolk and cream. Stir in some of the hot soup, then stir back into the hot soup. Cook until soup is heated through and egg has thickened. May be served as a cold soup.
SERVINGS: 6
