Ingredients

• 1 cup light cream
• 1 cup diced cooked celery
• 1 cup of milk
• 3 tablespoons butter
• 1 tablespoon chopped chives
• 3 tablespoons flour
• 1 bay leaf
• 1 teaspoon salt
• 2 cups cooked sieved squash

Method

1. Combine cream, milk, chives and bay leaf then heat to boiling point.
2. Add squash and celery and mix well. melt butter and blend in flour and salt.
3. Gradually add milk mixture and cook over low heat, stirring constantly until thickened.