Ingredients
- 3-4 medium to large summer squash or zucchini
- 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
Directions
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 puree. Puree in batches until nearly smooth, and then pour into a clean pot. (Alternatively, 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.