2 Unit Medium Onion, Red 16 Clove Chopped Coarsely Garlic 2 Unit Celery 4 Tablespoon Butter 1 1/2 Liter Stock, Chicken 2 Unit Medium Potatoes 1 Unit Sprig Thyme 1 Teaspoon Crushed Pepper, Black 3 Unit Yellow Squash, Crookneck 0 Unit Salt, Sea 0 Unit Ground Pepper, Black 0 Unit Creme Fraiche
Saute onions, garlic and celery gently in butter until soft. Add chicken stock and potatoes. Bring to a boil and skim. Add thyme and crushed peppercorns. Simmer, covered, until potatoes are tender. Add squash and simmer about 10 minutes more or until squash is tender. Puree soup with a handheld blender. If soup is too thick, thin with a little water. Season to taste. Ladle into heated bowls and serve with cultured cream.