RCP: Yellow squash soup with fennel

This is a very simple, quick, rich and delicious soup for summer entertaining.

1/3 lb. shallots -- chopped
3 cloves garlic -- minced
6 Tbs. butter -- melted
2 1/2 lbs. yellow squash -- sliced thin
3 cups chicken broth
2 tsps. salt
1 tsp. white pepper
1 tsp. ground fennel seed (can also use fennel bulb equivalent)
1 cup half and half
Sour Cream
Chives

In a dutch oven, saute the shallots and garlic in the butter until tender. Add the squash and chicken broth, cover and cook for 20 minutes over low heat until the squash is tender.

Place half of the squash in a blender and blend until smooth. Repeat with the second half. Return the two halves to the dutch oven, add the salt, pepper and fennel and simmer until ready for dinner. Add the half and half before serving.

Place in a bowl, add a dollop of sour cream, and lay a whole chive leaf across the center for decoration. Enjoy -- our guests last night asked for a second bowl.

This is very similar to what the chef at work makes with butternut squash. I'll have to give this a go with the yellow summer squash and take her the recipe!

One question, Randy.... do you warm the half and half before adding, continue to simmer to warm it, or do you let it cool the soup?

do you warm the half and half before adding, continue to simmer to warm it

The latter -- five minutes is perfect.

Thanks!