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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 | Astrology Articles | Aries | Taurus | Gemini | Cancer | Leo | Virgo | Libra | Scorpio | Sagittarius | Capricorn | Aquarius | Pisces | |
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