Ingredients:
6 scallions; 4 T. butter; 2 lbs. summer squash, diced; 4 C. chicken broth; 1 C. heavy cream; Salt and pepper to taste 6 T. sour cream; Chopped chives
Preparation:
Discard green part of scallions and in a saucepan saute chopped scallions in butter until tender. Stir in squash, add broth and boil; simmer covered, for 30 minutes. Blend this in a blender or food processor and return to pan. Stir in cream, salt and pepper and reheat. Garnish with 1 tablespoon sour cream and a sprinkle of chives or crumbled bacon. Serves 6.
