Creamy Summer Squash Soup

181
Creamy Summer Squash Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    small yellow summer squash, trimmed and coarsely chopped

  • 1

    large zucchini, trimmed and coarsely chopped

  • 2

    cups vegetable stock

  • 1

    cup half-and-half cream

  • 2

    tablespoons chopped fresh tarragon

  • 1

    cup shredded Cheddar cheese

  • ground white pepper to taste

  • coarse sea salt to taste

  • 2

    tablespoons lemon juice, or more to taste

  • 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.


Nutrition

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