Dress up this pale yellow soup with a drizzle of swirled cream in the center. It’s a flavorful accompaniment to a plate of shrimp tacos and guacamole. Feliz Dia del Trabajo!

Ingredient list for 6 servings

• 5 cups water
• 1 ½ pounds yellow squash - chopped
• 1 large onion - chopped
• 2 packets chicken/vegetable bouillon
• 1 teaspoon marjoram
• ¼ teaspoon savory
• ¼ teaspoon white pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 2 egg yolks - slightly beaten
• 1 cup light cream

• In large saucepan combine water, squash, onion, bouillon, marjoram, savory and pepper; bring to a boil.
• Simmer, covered, until squash and onion are very tender - about 15 minutes.
• Use immersion blender to thoroughly blend vegetables, transfer to large bowl.
• Melt butter in original saucepan; add flour and cook, stirring constantly, until pale tan.
• Add zucchini mixture back to saucepan; cook on low heat, stirring constantly, until slightly thickened.
• Add ¼ cup of the zucchini mixture to the eggs to temper them; add eggs to pan.
• Stir in cream; heat through, but do not allow to boil.

Note: Here are some standard dairy replacements you can use when a recipe calls for a dairy product you don’t have on hand.

To make 1 cup Light Cream, mix ⅓ cup milk with ⅔ cup heavy cream.

To make 1 cup Half and Half, mix ½ cup heavy cream with ½ cup whole milk.

To make 1 cup Whole Milk, mix ½ cup evaporated milk with ½ cup water.