Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.