Summer Squash Soup

1. 1

   Saute the onions in the margarine until tender.

2. 2

   Add the squash, chicken broth, white pepper, celery salt and tarragon and cook over low heat until tender.

3. 3

   Remove from heat and stir in the milk.

4. 4

   Process in blender until smooth.

5. 5

   Serve hot or cold.

6. 6

   Can be frozen.

No additional tips available.