GARLIC VEGETABLE SOUP

4 tbsps. butter
l med onion, sliced thin
l6 cloves garlic (one large head) peeled
l leek well washed and sliced thin, inlcuding part of green
3 stslks celery, sliced
4 to 5 cups chicken stock
4 yellow squash or zucchini
2 potatoes, peeled and sliced
l tsp. fresh thyme, chopped
5 parsley stems
l bay leaf
s&p to taste
l/2 cup light cream
3 tbsps. very finely snipped basil
Heat butter in large soup pot and add onion, garlic, leek and celery. Simmer over low heat, without browning.
for 7 minutes. Cover with chicken stock, add squash, potatoes, thyme, parsley stems and bay leaf. Bring to a boil.
Season with s&p. Reduce heat and simmer for 30 mins. Remove and discard bay leaf. Puree soup in a processor
in batches. Return to clean pot, stir in cream and reheat over low heat. Don’t allow to come to boil. Taste for
seasoning.s Ladle into serving bowls and sprinkle with l/2 tbsps. basil each. Serves six as a first course. Can be
served hot or cold. Internet