Creamy Summer Squash Soup

Ingredients

• Servings: 6


• 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

Recipe

Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins



• 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.


• 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.


• 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.