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Summer Squash and Chervil Soup
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Light, low-calorie, satisfying to the palate & pleasing on a hot summer day.


Serves/Makes:6 servings

  • 1-1/2 cups (350 ml) diced onion
  • 2 tbsp (30 ml) fresh chervil OR
  • 2 tsp (10 ml). dried chervil (Dried chervil just isn't as flavorful as fresh).
  • 1 tbsp (15 ml) minced fresh basil OR
  • 1 tsp (5 ml). dried basil
  • 6 cups (1425 ml) grated summer squash
  • 1 cup (225 ml) finely diced carrots
  • 4 cups (950 ml) rich chicken broth
  • salt and pepper to taste
  • In a large soup pot, melt the butter, and saute the onion, 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.

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