Summer Squash Soup


3 lbs. summer squash
1 quart chicken broth
1 tbsp. butter
3 stalks celery with leaves, finely chopped
1 lg. onion, finely chopped
1 sm. bay leaf
3 sprigs fresh Italian parsley
3 sprigs fresh marjoram
1/2 tsp. salt

Peel squash and cut into 1-inch cubes, then steam until soft. Add chicken broth to a kettle and add celery, onion, and herbs which have been tied into a cheesecloth bag. Bring to a boil and gently simmer about 15 minutes. Drain the squash and puree it in a blender, food processor, or food mill. Remove herb packet from broth, add pureed squash, butter and combine well. Add salt to taste.






| Chicken Pate | Summer Squash Soup | Pickled Pea Salad | Mac N' Ham | Roasted Quail with Gravy | Watergate Salad |
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