Summer Squash Soup - cooking recipe

Ingredients

2 yellow squash
2 zucchini
1 1/2 cups celery leaves
3 tablespoons butter
4 cups chicken stock
salt
pepper
celery salt
2 tablespoons parsley, finely chopped

Preparation

Chop the yellow squash and zucchini (unpeeled) into small pieces.
Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
Put the veggies and 1 cup of chicken stock into a blender and puree.
In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
Serve hot or cold, garnished with parsley.