Ingredients
6
6 servings
- •6 small yellow summer squash, trimmed and coarsely chopped
- •1 large zucchini, trimmed and coarsely chopped
- •2 cups vegetable stock
- •1 cup half-and-half cream
- •2 tablespoons chopped fresh tarragon
- •1 cup shredded Cheddar cheese
- •ground white pepper to taste
- •coarse sea salt to taste
- •2 tablespoons lemon juice, or more to taste
- •1 teaspoon chopped fresh tarragon
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 163
- Carbohydrate: 9g
- Fat: 11g
- Fiber: 2g
- Protein: 8g
- Sugar: 4g
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