Summer Squash Soup
This velvety soup is simple in it's ingredients but is so much more than the sum of its parts. It can also be served cold on a hot day.
Ingredients
10 sprigs thyme, 1 tsp of thyme leaves picked and reserved, the rest tied as a bundle
1 large yellow onion, sliced thinly
4 stalks celery, sliced thinly
3 cloves garlic, minced
2 cups white wine
3 lbs summer squash, any variety
1/2 cup cream
1 lemon, zest and juice
Method
- In a soup pot, heat a glug of olive oil over medium heat
- Fry the thyme bundle until fragrant
- Add the onion, celery, and garlic with a big pinch of salt
- Sweat until the onion and celery are soft
- Add the white wine and reduce until dry
- Add the squash and enough water to cover by 1 inch and increase the heat to high
- Bring to a boil, reduce to a simmer, and cook until the squash is fall apart tender
- Transfer to a blender and blend, in batches, until very smooth
- Add the lemon juice, taste and add more salt as desired
- Combine the cream and lemon zest
- To serve, ladle the soup into bowls and garnish with a drizzle of lemon cream and fresh thyme leaves
