Chilled Golden Squash Velouté with Avocado Crema & Jammy Eggs

Instructions

1. 1

   Prep your vegetables: roughly chop 2 lbs yellow squash. Roughly chop 2 large shallots and smash 3 cloves garlic for the soup base. Finally, very thinly slice the remaining 1 large shallot into rings for your crispy garnish.

   10 min

   Tip: Don't worry about knife skills for the squash or soup shallots; they will all be puréed later. Focus your precision on those thin rings for frying!

2. 2

   In a heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Let the butter foam, then add your chopped 2 large shallots and 3 cloves garlic. Sauté until translucent and fragrant, about 5 minutes.

   5 min

   Tip: I always use a little butter here. It adds that French backbone we need, even in a lighter Californian dish.

3. 3

   Add the chopped 2 lbs yellow squash to the pot along with 1/2 tsp kosher salt and 1/4 tsp white pepper. Cook, stirring occasionally, until the squash just begins to soften and release its liquids.

   10 min

   Tip: White pepper is a classic French trick for veloutés so you don't get black specks in your beautifully golden soup.

4. 4

   Pour in 3 cups vegetable broth. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer until the squash is completely tender.

   15 min

   Tip: Keep the simmer gentle. We want to preserve that vibrant golden color of the squash.

5. 5

   While the soup simmers, heat the remaining 2 tbsp olive oil in a small skillet over medium-low heat. Add the thinly sliced 1 large shallot and cook slowly until golden brown and crispy. Remove with a slotted spoon to a paper towel and immediately sprinkle with 1/4 tsp kosher salt.

   10 min

   Tip: Shallots burn in the blink of an eye. Take them off the heat a shade before you think they're done; they will continue to darken as they cool.

6. 6

   Bring a small saucepan of water to a rolling boil. Gently lower in 2 large eggs and set a timer for exactly 6.5 minutes. Once the timer goes off, plunge the eggs into a prepared ice bath to stop the cooking.

   15 min

   Tip: My non-negotiable rule: an ice bath is mandatory for eggs that peel easily and have that perfect, custardy yolk.

7. 7

   Carefully transfer the hot soup to a high-speed blender. Add 1 tbsp Meyer lemon juice. Purée on high until absolutely smooth and silky. You want zero chunks—this is a velouté, darling!

   5 min

   Tip: Remember to remove the center cap of your blender lid and cover it lightly with a kitchen towel to let steam escape.

8. 8

   Transfer the puréed soup to a metal bowl set over a larger bowl of ice water, stirring frequently to cool it down quickly. Once room temperature, cover and place in the refrigerator to chill completely.

   60 min

   Tip: The ice bath method locks in the color and prevents the soup from getting that 'cooked out' flavor.

9. 9

   In a food processor or small blender, combine 1 ripe avocado, 1 tbsp fresh tarragon, 1 tsp Meyer lemon zest, the remaining 1 tbsp Meyer lemon juice, 1/4 tsp kosher salt, and 1/4 tsp white pepper. Blend until smooth, adding a tablespoon of water if needed to reach a dollop-able consistency.

   5 min

   Tip: Tarragon has a slight anise flavor that sings next to the sweet yellow squash.

10. 10

    To serve, ladle the thoroughly chilled golden soup into shallow bowls. Add a generous dollop of the avocado crema in the center. Peel and halve the jammy eggs, placing one half in each bowl. Finish with a scatter of your crispy shallots.

    5 min

    Tip: If you want to be extra indulgent, a tiny drizzle of the leftover shallot frying oil over the top of the soup is heavenly.