Chunky Summer Squash And Potato Soup
|Onion||1 , sliced|
|Shallots||2 , sliced|
|Celery seeds||1 Teaspoon|
|Potatoes||3 , peeled and sliced|
|Vegetable stock||5 Cup (80 tbs), heated|
|Yellow summer squash||1 , halved lengthwise and sliced|
Heat butter in saucepan over medium heat. Add onion and shallots. Cook 7 minutes, stirring once. Season with salt and pepper.
Add seasonings and mix well. Add potatoes and vegetable stock. Season to taste. Bring to boil and cook 8 minutes over medium heat.
Stir in summer squash and continue cooking 8 minutes.