Professional Series: Gourmet Performance

	1/2 tablespoon extra virgin olive oil 2 medium sweet onions, peeled and sliced 1 teaspoon sea salt 3 medium yellow squash, cubed 1/4 cup / 60 ml heavy whipping cream 1/4 cup / 60 ml chicken broth small pinch fresh saffron (everybody uses too much!) dash freshly ground black pepper

	1	Add the olive oil to a medium heated pan. Add onions and a pinch of salt and cook slowly for 20 minutes or until the onions are golden brown. Set aside some for garnish if desired.
	2	Add the yellow squash, cream, chicken broth and fresh saffron. Simmer for about 15 minutes until the squash is tender.
	3	Place mixture, along with salt and pepper, in the Professional Series container and secure the lid. Select VARIABLE 1. Turn on machine and slowly increase speed to VARIABLE 10. Puree for 15 seconds.
	4	Serve hot in a warm soup plate and garnish with caramelized sweet onions.

		yield: 3 cups / 720 ml (3 servings)

per serving – one serving equals 1 cake 161 calories \| 10 g fat (55% calories from fat) \| 3 g protein \| 16 g carbohydrate \| 3 g dietary fiber \| 28 mg cholesterol \| 806 mg sodium \|