Creamy Summer Squash Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Creamy Summer Squash Soup

1. Yellow summer squash, trimmed and coarsely chopped - 6 small
2. Zucchini, trimmed and coarsely chopped - 1 large
3. Vegetable stock - 2 cups
4. Half-and-half cream - 1 cup
5. Chopped fresh tarragon - 2 tablespoons
6. Shredded Cheddar cheese - 1 cup
7. Ground white pepper to taste - 1 cup
8. Coarse sea salt to taste - 1 cup
9. Lemon juice, or more to taste - 2 tablespoons
10. Chopped fresh tarragon - 1 teaspoon

How to cook deliciously - Creamy Summer Squash Soup

1. Stage

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. Stage

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. Stage

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.