Author Notes: I planted some herb pots last summer for the first time, and here's a light and fresh summer soup I made from my first crop. Tarragon and lemon pair perfectly with yellow squash, and some fresh-snipped chives round this out. - anotherfoodieblogger
Food52 Review: How could you not make this soup? The recipe is straightforward, the ingredients simple and seasonal, and the color so lovely! It doesn't take long to make a quart of soup (which I tried both hot and cold), and it's a a very pleasant way to enjoy summer's harvest. Try blending in a medium potato, cooked, if you prefer a thicker soup. - susan g
- 1 large yellow squash, sliced and quartered
- 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.
- 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.