My Summer Squash Soup (Mexican Sopa de Calabacita)
- Number of Servings: 6
Ingredients
4 cups fat free chicken broth1 pound summer squash, chopped (3 cups)1 large onion, chopped (1 cup)2 T butter2 T all purpose flour2 slightly beaten egg yolks1 cup evaporated milk
Combine chicken broth, squash and onion in a saucepan. Simmer, covered, about 15 minutes or till veggies are very tender. Place half of mixture in blender container; cover and blend till smooth. Repeat with remaining mixture.
Melt butter in saucepan, stir in flour. add blended squash mixture; cook and stir till thickened and bubbly. Stir about 1 cup of the hot mixture into the beaten egg yolks. Return to pan; stir in evaporated milk. Heat through, but do not boil.
Serving Size: Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PUGLOVER1999.
Melt butter in saucepan, stir in flour. add blended squash mixture; cook and stir till thickened and bubbly. Stir about 1 cup of the hot mixture into the beaten egg yolks. Return to pan; stir in evaporated milk. Heat through, but do not boil.
Serving Size: Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PUGLOVER1999.
Nutritional Info Amount Per Serving
- Calories: 134.4
- Total Fat: 7.9 g
- Cholesterol: 59.8 mg
- Sodium: 715.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.2 g
- Protein: 5.3 g
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