Zucchini And Yellow Squash Soup - cooking recipe

Ingredients

1/4 cup olive oil
1 medium onion, thinly sliced
2 tablespoons minced shallots
1 1/2 tablespoons minced garlic
1/4 cup all-purpose flour
2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
3 cups rich chicken broth (preferably homemade)
3 cups whipping cream
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
salt & freshly ground black pepper

Preparation

Heat oil in heavy large saucepan over medium-low heat.
Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
Add flour and stir 3 minutes.
Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
Stir in stock,heavy cream, basil and oregano.
Reduce heat and simmer 20 minutes.
Season with salt and pepper to taste and serve immediately.
Soup may be pureeed if a creamier texture is desired.