Yellow Squash Soup, or Zuppa Di Zucca Gialla: This recipe is drawn from The Art of Eating Well, my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook.
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- See Below
Preparation:
You will need 2 1/4 pounds (1 k) yellow squash, peeled and cut into thin slices. Simmer it in two ladles of broth until the pieces are quite soft, and then press the pulp through a sieve.
Heat 1/4 cup of unsalted butter with two level tablespoons of flour, and once the roux has turned straw blond, interrupt the cooking with broth, stirring it in slowly to keep lumps from forming. Add the squash, and enough more broth to serve six people. Pour the boiling soup over croutons and serve it with grated Parmigiano on the side.
"If you make this soup with care, using good broth", Artusi concludes, "it will be good enough to be served at any occasion, and has the added merit of being refreshing."
Heat 1/4 cup of unsalted butter with two level tablespoons of flour, and once the roux has turned straw blond, interrupt the cooking with broth, stirring it in slowly to keep lumps from forming. Add the squash, and enough more broth to serve six people. Pour the boiling soup over croutons and serve it with grated Parmigiano on the side.
"If you make this soup with care, using good broth", Artusi concludes, "it will be good enough to be served at any occasion, and has the added merit of being refreshing."
