Cold squash-summer soup

Name: Cold squash-summer soup
Yield: 6 portion(s)
Ingredients: Fresh chopped parsley; Pepper; Salt; 1 l Vegetable stock; 1 clove Minced garlic; 1 Medium onion; 2 tbsp Butter or margarine; 2.5 dl Cold whipping cream; 3.5 dl Corn; 7 dl Squash in slices

Soups

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Cold squash-summer soup

		Fresh chopped parsley
		Pepper
		Salt
1	l	Vegetable stock
1	clove	Minced garlic
1		Medium onion
2	tbsp	Butter or margarine
2.5	dl	Cold whipping cream
3.5	dl	Corn
7	dl	Squash in slices

Instructions for Cold squash-summer soup

To prepare the Cold squash-summer soup recipe, please follow these instructions:

Sauté onion and garlic in butter. Add the corn and broth and simmer 10 minutes. Add the zucchini slices and let them simmer with until clear and tender.

The soup to cool and put in the refrigerator until it is ice cold. Season with salt, pepper and whipping cream and served decorated with chopped parsley.

Cold squash-summer soup

Ingredients for Cold squash-summer soup

Instructions for Cold squash-summer soup

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