A delightful and creamy summer squash soup, perfect for a light meal or appetizer.
Chop the zucchini into small pieces.
Keep the zucchini unpeeled for added texture and nutrients.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a delicate flavor.
Add the zucchini and celery leaves to the saucepan and cook until tender, about 10 minutes.
Stir occasionally to prevent sticking.
Blend the cooked vegetables with 2 cups of chicken stock until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the puree to the saucepan and mix with the remaining chicken stock and cream. Heat gently.
Do not boil after adding the cream to prevent curdling.
Season with salt and pepper to taste.
Taste as you season to achieve the perfect balance.
Serve the soup hot or cold, garnished with fresh parsley.
Chill the soup for at least an hour if serving cold.
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