Ingredients: 2 tablespoons butter or margarine 1 medium onion, chopped 4 medium yellow squash, washed and diced 1 teaspoon minced garlic 1 teaspoon dried tarragon 1 14.5-ounce can low-sodium chicken broth 1/2 cup whipping cream Salt and freshly ground black pepper to taste Directions:Saute the onion and squash in the butter or margarine in a Dutch oven over medium-high heat until the onions are transparent. Stir in the garlic and tarragon, and add the chicken broth. Bring to a boil, reduce heat and cook 20 minutes, until squash is tender. Puree the bisque with an immersion blender. Stir in the cream and season to taste with salt and freshly ground black pepper. |