1 lb. yellow squash
1 lb. tomato, julienne
1 lb. carrots, julienne
1 lb. zucchini, julienne
1 lb. leek, julienne
Salt & pepper to taste
2 qts. cream
1 gal. chicken stock
Flour
Butter

Saute vegetables in butter. Add flour, add chicken stock, reduce. Add cream. Garnish with tomato julienne and blanched zucchini.