Summer Squash Soup
Light, low-calorie, satisfying to the palate & pleasing on a hot summer day.
1-1/2 cups diced onion
1 clove garlic, minced
2 tbsp fresh chervil
1 tbsp minced fresh basil OR
1 tsp dried basil
6 cups grated summer squash
1 cup finely diced carrots
4 cups rich chicken broth
salt and pepper to taste
In a large soup pot, melt the butter, and saute the onion, garlic chervil and
basil until the onion is limp, 3-5 minutes. Add the remaining ingredients and
simmer for 10 minutes, until the vegetables are just tender. Serve hot.
This soup can be prepared and cooked in 30 minutes.