from Barbara Knolle
1 tablespoon extra-virgin olive oil
1 medium shallot, coarsely chopped
2 medium summer squash (about 1 pound), coarsely chopped
3 teaspoons chopped fresh herbs
2 cups chicken or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels (about 1 large ear)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
Add the broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Using a blender, food processor, immersion blender, or food mill, puree until smooth.
Return the soup to the pan and stir in the corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.