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SQUASH SOUP

  • 1 cup YOGURT
  • 2 cups summer squash, cooked and mashed
  • 4 cups MILK
  • 1 cup diced celery, parboiled
  • bay leaf
  • 3 Tbsp. BUTTER
  • 3 Tbsp. flour
  • salt

In a saucepan, mix yogurt, milk and bay leaf. Heat to boiling point. Cover, remove from heat and set aside. In another saucepan, mix flour and butter, add squash, celery and salt. Simmer a few minutes over low heat, then combine the two mixtures. Remove bay leaf; serve hot, garnished with chives.

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