Creamy Summer Squash Soup
Description
A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
Ingredients
•
6 small yellow summer squash, trimmed and coarsely chopped
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1 large zucchini, trimmed and coarsely chopped
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2 cups vegetable stock
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1 cup half-and-half cream
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2 tablespoons chopped fresh tarragon
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1 cup shredded Cheddar cheese
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ground white pepper to taste
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coarse sea salt to taste
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2 tablespoons lemon juice, or more to taste
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1 teaspoon chopped fresh tarragon
Directions
1
Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3
Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.