Creamy Summer Squash Soup

By á-708

Ingredients

• For the garnish (optional):
• 2 Tbs (30 ml) olive oil
• 2 - 3 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1 bay (laurel) leaf
• 1 1/2 lbs (675 g) yellow crook-neck squash, cut into 1-inch (3 cm) pieces
• 1/2 cup (125 ml) long-grain rice
• 2 - 3 oz (60 - 90 g) Parmesan rinds
• 4 cups (1 L) chicken broth or water
• 1 tsp (5 ml) lemon juice
• Salt and freshly ground pepper to taste
• 1/4 cup (60 ml) whole fresh oregano leaves
• 1 1/2 cup (375 ml) cherry or grape tomatoes, halved
• 2 Tbs (30 ml) olive oil

Preparation

Step 1

Heat the oil in a large pot over moderate heat and saute the garlic, onion, and bay leaf until the onion is tender but not brown, about 5 minutes. Add the squash, rice, Parmesan rinds, and chicken broth and bring to a boil. Simmer covered for 30 minutes. Remove the bay leaf and cheese rinds and puree in an electric food processor or blender. Add the lemon juice, season with salt and pepper, and pour into individual serving bowls. Toss the garnish ingredients together and add a generous portion to each bowl if desired. Serves 4 to 6.