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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. You can serve this hot or cold and omit the dairy, if you wish. It's really a perfect summer soup! —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 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Fresh Herbs
Make Fruit Caramel
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Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.