Many thanks to Beth Brooks for this recipe that will use the summer squash and the herbs that we planted earlier in the season!
1 large yellow summer squash, sliced and quartered, or chopped if preferred
2 green onions (scallions), light green and white parts, chopped
1/2 medium onion, chopped
1 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon fresh tarragon leaves, chopped
1 garlic clove, finely minced
Ground black pepper, to taste
3 cups chicken broth, preferably homemade
Juice of 1/2 large lemon
1/2 cup milk or cream
Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)
In a soup pot, sauté the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so. Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.
Remove from heat and add the milk or cream. (Optional)
Purée about half the soup with whatever device you have, then return to pot.
Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like. Or, you may chill and serve it cold.
From: Food52.comShare to Print