Name: Summer-Squash Soup with Parsley Mint Pistou
Cook time: 1 1/2 hr
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter, cut into pieces; 1 medium onion, halved lengthwise and thinly sliced crosswise; 1/2 teaspoon salt; 2 lb yellow summer squash, halved and thinly sliced; 2 carrots, thinly sliced; 1 yellow-fleshed potato (1/2 lb), peeled, halved,; 4 cups chicken stock or reduced-sodium chicken broth; 3/4 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh flat-leaf parsley sprigs; 1 large scallion, chopped (1/2 cup); 1/4 cup extra-virgin olive oil; 2 tablespoons water; 1/4 teaspoon salt

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

Cooks' notes:

•Soup (without pistou) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired.
•Pistou keeps, its surface covered with plastic wrap, chilled, 3 days. Bring to room temperature before using.

Recipe notes

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