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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a delicious way to use up the fresh squash from your garden. I prefer it hot but it can be served cold as well. From the Junior League of Pine Bluff Arkansas. Ingredients:
2 yellow squash |
2 zucchini |
1 1/2 cups celery leaves |
3 tablespoons butter |
4 cups chicken stock |
salt |
pepper |
celery salt |
2 tablespoons parsley, finely chopped |
Directions:
1. Chop the yellow squash and zucchini (unpeeled) into small pieces.
2. Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
3. Put the veggies and 1 cup of chicken stock into a blender and puree.
4. In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
5. Serve hot or cold, garnished with parsley.
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