Summer Squash and Chervil Soup

• 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

1. In a large soup pot, melt the butter, and saute the onion, chervil and basil until the onion is limp, 3-5 minutes.
2. Add the remaining ingredients and simmer for 10 minutes, until the vegetables are just tender.
3. Serve hot.

onion, chervil, fresh basil, basil, carrots, chicken broth, salt

Taken from online-cookbook.com/goto/cook/rpage/000F06 (may not work)