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SUMMER SQUASH SOUP 
3 lbs. summer squash
1 qt. defatted chicken broth
2 stalks celery with leaves, finely chopped
1 lg. onion, finely chopped
1 sm. bay leaf
3 sprigs fresh Italian parsley
3 sprigs fresh thyme
1 sprig fresh rosemary
1/2 tsp. salt

Cut washed, trimmed squash into 1-inch cubes and steam until soft. Meanwhile, put chicken broth into a kettle and add the celery and 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 and combine well. Add salt. Taste to adjust seasoning. Very rich and creamy with only a trace of fat.

1/2 teaspoon dried herbs may be used if fresh herbs are not available.

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