AuthorRetroRuth
From Detroit Times Cookbook, 1935
[cooked-sharing]
2 cups diced summer squash
1 small onion, chopped fine
3 cups water
1 cup whole milk or half-and-half
2 tbsp flour
3 tbsp melted fat, like butter
1 tsp salt
⅛ tsp white pepper
1
Combine summer squash and onion in water and boil until tender. Mash the squash slightly and add half-and-half. Thicken with flour mixed with melted fat, stirring constantly. Season with salt and pepper. Serve very hot with whipped cream.
Yield: 6
CategoryMain Dish, Soup and Stew, Summer Squash, Vegetable
Ingredients
2 cups diced summer squash
1 small onion, chopped fine
3 cups water
1 cup whole milk or half-and-half
2 tbsp flour
3 tbsp melted fat, like butter
1 tsp salt
⅛ tsp white pepper
Directions
1
Combine summer squash and onion in water and boil until tender. Mash the squash slightly and add half-and-half. Thicken with flour mixed with melted fat, stirring constantly. Season with salt and pepper. Serve very hot with whipped cream.
Yield: 6
