I couldn't call this "Summer Squash Bisque with Basil" because no one would have even tried it. BUT since my kids are reading these books about fairies named after gem stones, Emerald Soup is the ticket. Der Junger tried a big bite, made a face that showed candidly how much he disliked it, and that was it. Das Elder said, "It really does look like bits of emeralds in there!" and enthusiastically downed her entire bowl. Das Herren said, "For what it is, it is a very good soup. I ate half; do you want the rest?"
2 tbsp olive oil
1/2 onion, sliced
5 cloves garlic, sliced
5 small to med summer squashed, sliced
3 c. chicken stock
1 large handful basil, julienned
1/3 c. cream
1 tsp rice wine vinegar
S&P to taste, as always
Sweat the onions and garlic in olive oil for 3-5 minutes, then add squash and continue for another 5 minutes. Add stock, bring to a boil, then cover and simmer for 10 minutes or until squash is tender. Add basil, then immediately puree with hand blender. Add cream, vinegar, and seasoning. Good served warm or cold. Don't tell them what's in it.
PS Steph feel free to leave out the garlic on this one!