Chef Lee demonstrates a very easy to make chilled yellow squash soup.   He lightly sautes onions and chopped pieces of squash, then adds vegetable stock, simmers the mixture, adds sour cream and purees the soup with an immersion blender.  Simple and easy.  He also tops his soup with cured strawberries.  He cures the strawberries in a mixture of salt and sugar, which pulls the water out of them and intensifies their flavor.  This is an elegant, delicious, and healthy chilled soup, which will please you, your family, and your guests.  Enjoy.

The recipe for this soup is here.

Edward Lee is the accomplished chef and owner of an upscale restaurant, “610 Magnolia” and The Wine Studio, located across the street from “610 Magnolia” in the heart of Old Louisville.

Here is an excerpt from his bio on his website, chefedwardlee.com.

“Lee’s innovative cuisine has twice earned him a finalist nomination for the James Beard Foundation Awards Best Chef: Southeast in 2011, 2012 and 2013. He has been featured in Esquire, Bon Appétit, GQ, Gourmet among many other publications; reigned victorious on Food Network’s “Iron Chef America,” was a favorite on “Top Chef: Texas, Season 9”; and has appeared on Cooking Channel’s “Foodography,” CBS “Early Show” and NBC “The Today Show.” Lee also has published articles in Gastronomica, Food & Wine, Organic Gardening, Local Palette and more.  His first book, Smoke & Pickles: Recipes and Stories from a New Southern Kitchen, was published by Artisan Books in May 2013.”

 His cookbook is available on Amazon.