Switch to the mobile version of this page.

November 05, 2013 Special Issues » Flavor Issue

        
Tweet

Email

Print
Share

Recipe: Chilled Summer Squash Soup with Avocado Crème Fraiche

By Steve Mchugh

click to enlarge

Creative Commons

Serves 6

Soup

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

Instructions:

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

1 avocado
¼ cup crème fraiche
Leaves from half a bunch of cilantro
Juice of 1 lime
Salt

Place all of the ingredients in a blender and blend until smooth. Place a dollop on the chilled soup and enjoy.

Tags: Flavor

Support Local Journalism.
Join the San Antonio Current Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the San Antonio Press Club for as little as $5 a month.