Friday, March 30, 2007

What's Cooking at Monmouth?

Here's another delicious recipe from our oh-so-talented Chef Lanny...

Squash Soup

1 lb. whole butter
1 cup vegetable oil
2 ½ cups all purpose flour
2 cups chopped onions
20 lbs fresh yellow squash – cut into ¼” slices
1 gallon chicken stock
8 quarts heavy whipping cream
½ cup granulated sugar
32 oz. jar pace picante sauce
3 lbs. crisp fried bacon – diced

Over medium heat, melt butter. Combine oil; add onions, sauté until tender. Add yellow squash. Cook until tender. Add flour and cook for one to two minutes, stirring occasionally to prevent sticking, add chicken stock, cream and sugar. Cook until squash is cooked to pieces – about 40-45 minutes season with salt/pepper. Garnish with small dollop of salsa and a pinch of bacon in center of soup.


Lani & Ron

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