Recipe: Cream of Summer Soup

CREAM OF SUMMER SOUP
Source: The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis and Gumbos: Favorite Recipes from the Wooden Spoon Kitchen by Marilyn M. Moore
Makes 2 1/2 quarts (8 moderate servings)

I usually use green zucchini for this soup, but it works equally well with yellow crookneck variety. Try some of each.

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
8 cups finely chopped unpeeled summer squash
1 quart homemade chicken stock or canned broth
1 tablespoon minced fresh summer savory (there is no dried substitute; if not available leave it out)
1 tablespoon minced fresh parsley
3 tablespoons cornstarch
1 cup skim milk
salt and white pepper, to taste
thin lemon slices, for garnish

Warm the olive oil in a 5-quart stockpot over medium-high heat. Add the onion and saute until tender, 3 to 5 minutes.

Stir in the squash. Cover and cook over medium heat for 10 minutes, stirring 2 or 3 times during the cooking. Remove the pot from the heat.

With a slotted spoon, remove 2 cups of the cooked squash. Puree through a sieve or in a blender or food processor. Return the puree to the pot of soup.

Stir in the chicken stock, summer savory and parsley. Bring to a gentle boil. Reduce the heat to a simmer.

Dissolve the cornstarch in the milk. Stir the milk mixture into the soup and cook, stirring frequently, until the soup thickens, 2 to 3 minutes. Add salt and pepper to taste.

Serve hot in small bowls or soup cups. Float a lemon slice on top of each serving.