2 tablespoons olive oil
1/4 cup chopped onion
2 pounds chopped yellow squash
1 sprig of thyme
1 1/2 cups light chicken stock
1/2 cup buttermilk
1/2 cup sour cream
2 teaspoons salt
black pepper, to taste
Over medium heat, heat the olive oil and begin to sweat the onions. When translucent, add the squash and thyme and sauté for 3-4 minutes until soft. Add the stock and allow to a simmer for 10 minutes.
Remove from heat and mix in the buttermilk. After 5 minutes of cooling time, add the soup to the blender and add the sour cream, salt and black pepper.
Strain the soup through a fine mesh sieve and chill. Top each bowl of chilled soup with avocado crème fraiche to serve.
Avocado Crème Fraiche
¼ cup crème fraiche
Leaves from half a bunch of cilantro
Juice of 1 lime
Place all of the ingredients in a blender and blend until smooth. Place a dollop on the chilled soup and enjoy.
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