1 lb. summer squash, sliced
1 onion, chopped
1 stalk celery, chopped
2 scallions, chopped
5 sprigs parsley
3 c. bouillon
Salt and pepper to taste
2 egg yolks

Put squash in large pan with next 6 ingredients. Bring to a boil and simmer uncovered for 40 minutes. Pour into blender and puree until smooth. Return to saucepan. Beat egg yolks and cream together. Add a little of the hot soup mixture to egg mixture, then put all back in pan. Heat, but DO NOT BOIL. Yields: 4 one cup servings.