4 Tbs (60 ml) butter or margarine
1/4 cup (60 ml) finely chopped onion
1 carrot, finely chopped
1 stalk celery, finely chopped
1+1/2 lbs (750 g) yellow crookneck squash (vegetable marrow), seeds removed
and
cut into 1/2 in (1 cm) dice (zucchini (courgettes) or other soft fleshy summer
squash may be substituted)
1 medium-sized potato, peeled and cut into 1/2 in (1 cm) dice
6 cups (1.5 L) fresh or canned beef, chicken, or vegetable stock
1/4 cup (60 ml) finely chopped fresh dill leaves
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) heavy cream
Instructions:
Melt the butter or margarine in a heavy saucepan and cook the diced onion,
carrot, and celery for about 5 minutes over moderate heat, until soft but not
browned. Add the diced squash and potato, and the stock. Bring to a boil, then
reduce heat and simmer for about 20 minutes, until the squash and potato are
soft. Allow to cool before pureeing in a blender or food processor, or by
straining through a fine sieve and pressing the vegetables through the sieve
with the back of a spoon. Stir in the dill leaves and the heavy cream and
adjust the seasoning. Cover and chill in the refrigerator for at least two
hours.
