Name: Creamy Summer Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Yellow summer squash, trimmed and coarsely chopped - 6 small; Zucchini, trimmed and coarsely chopped - 1 large; Vegetable stock - 2 cups; Half-and-half cream - 1 cup; Chopped fresh tarragon - 2 tablespoons; Shredded Cheddar cheese - 1 cup; Ground white pepper to taste - 1 cup; Coarse sea salt to taste - 1 cup; Lemon juice, or more to taste - 2 tablespoons; Chopped fresh tarragon - 1 teaspoon

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.