Caramelizing sweet onions before cooking them in whole organic milk adds a rich creaminess to this summery chilled soup, while zucchini adds depth and body. Fried sage leaves not only layer in savory flavor, but also add a nice crispy texture when sprinkled over top the plated soup. If you prefer, yellow squash can be swapped in for the zucchini. —Judy Haubert
4 hours 30 minutes
1 hour 10 minutes
4 to 6
medium sage leaves
large Vidalia onions (about 1 1/2 pounds), thinly sliced
Kosher salt and freshly ground black pepper, to taste
medium zucchini (about 1 pound), diced in 1/2-inch pieces
whole organic dairy milk, plus more as needed
Heat oil in a medium saucepan over medium-high heat; add sage leaves and fry until crisp and fragrant, about 15 to 20 seconds. Remove with a slotted spoon and transfer to a paper towel-lined plate. Add onions to the pan, season with 1 teaspoon salt and 1/4 teaspoon pepper, and cook until caramelized, stirring occasionally, about 15 to 18 minutes. Add zucchini and cook until slightly softened, about 10 minutes more. Crumble 8 of the fried sage leaves into the onion-zucchini mixture.
Add milk and bring to a simmer over medium heat, keeping an eye on the pan to make sure the milk doesn’t boil over. Cook until the zucchini is tender and the mixture has thickened slightly, 25 to 30 minutes. Remove from the heat and let cool 30 minutes or to room temperature.
Working in batches, purée the soup until smooth, and season with salt and pepper to taste. Transfer to a storage container and refrigerate until chilled, at least 4 hours or overnight. Stir well and thin with additional milk to your desired consistency, if needed. Ladle into individual bowls and top with remaining sage leaves. This recipe will yield about 8 cups of soup.