Yield: 8 servings
8 medium yellow squash
1 medium onion, chopped
Small amount of vegetable oil
2 tablespoons flour
1/4 cup butter
2 cups chicken stock
1 cup heavy cream
1. Halve squash lengthwise and scoop out seeds. Cut into medium-size cubes.
2. In a large pot or kettle, saute the onions until transparent. Stir in the squash cubes and continue cooking over medium heat, about 5 minutes.
3. When the squash is soft, stir in the flour and butter until smooth. Blend in the chicken stock. Bring the mixture to a near boil and simmer until the mixture has thickened.
4. Put the cooked vegetable mixture into a blender container or the work bowl of a food processor and puree. (You made need to do this in batches.) Stir in the heavy cream and add salt and pepper to taste. Serve.
Restaurant note: Orlando's La Normandie closed in 2000 after 20 years on Colonial Drive.
Send restaurant and classic recipe requests to Heather McPherson, Thought You'd Never Ask, 633 N. Orange Ave., Orlando, FL 32801 or email email@example.com