My husband’s family has an inside joke on whether we are serving “hot or cold” vichyssoise. Rick – and his family – are certainly aware that vichyssoise is simply not a cold potato soup, but I don’t like him asking that question among a well-informed group.
Frankly, I love cold soups during the summer. It brings out the flavor of fresh summer vegetables in a way that would be difficult to reproduce if the soup is hot. This recipe for yellow squash and buttermilk bisque is from a newspaper clipping, but I believe it comes from Diane Rossen Worthington’s great cookbook titled Seriously Simple.
This recipe is “seriously simple” and is a great party starter. Personally, I prefer using chicken rather than vegetable stock because the color of the soup tends to be lighter. Although you add the buttermilk just before serving, any leftover squash soup with the buttermilk tastes fine after refrigeration.
Yellow Squash Soup with Buttermilk
- 3 Tablespoons olive oil
- 2 medium leeks cleaned and light green and white part finely chopped
- 6 yellow summer squash thinly sliced
- 2 garlic cloves
- salt and ground black pepper
- 4 cups chicken or vegetable stock chicken stock has a lighter color
- 1 Tablespoon lemon juice
- 2 Tablespoons finely chopped basil
- 2 Tablespoons finely chopped chives
- 1 cup buttermilk
- In a large soup pot heat the oil on medium heat. Saute the leeks for 5-7 minutes or until softened. Add the squash and saute another 5 minutes or until lightly browned. Add the garlic and cook another minute. Season with salt and pepper.
- Add the stock and cook the soup covered, about 15 minutes, or until the squash is tender. Process the soup with a hand blender in the pot or in the blender until pureed. Pour into a bowl. Place in the refrigerator and chill at least 4 hours.
- Richt before serving, add the lemon juice, basil, chives, and buttermilk. Season with salt and pepper. Taste for seasoning.
- To serve: ladle into soup bowls and garnish with shredded basi.
- hand blender