Lemony Summer Squash Soup

[myfanwy-65.livejournal.com]

1 tablespoon butter
1 onion, finely chopped
4 cups summer squash, diced
1 clove garlic, minced
Salt and freshly-ground black pepper, to taste
4 cups good-quality vegetable broth
1 tablespoon fresh lemon juice
Finely grated lemon zest, to taste

Optional Pesto Foam

1/2 cup chilled heavy cream
1 teaspoon sugar
1/2 cup prepared pesto (you can use a good
store-bought version)

1. In a soup pot over medium-low heat, melt the butter
and add the onion, squash, garlic, and a bit of salt
and pepper. Cover and allow vegetables to soften,
stirring occasionally, about 10 minutes.

2. Add broth, lemon juice, and lemon zest, bring
mixture to a simmer, cover, and cook at simmer for 10
minutes.

3. Meanwhile, if you’re using the pesto foam, whip the
cream until it holds soft peaks, adding sugar
gradually as you go. Fold in the pesto and refrigerate
until ready to use.

4. When you’re ready to eat, pour the soup into
individual bowls, and pass the foam, allowing each
person to add a dollop to their bowl.

Serves 5 to 6.