Recipe by Selma Brown Morrow
- 2 lbs. yellow squash, thinly sliced
- 1 cup chicken stock
- 3/4 cup chopped onion
- 2 tbsp. butter
- 1 tbsp. lemon zest
- 4 tbsp. grated Parmesan
- 2 tbsp. chopped fresh parsley or tarragon
In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley.
Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a drop of soap, hit the button and watch it go to work. Pure whiz-ardry!