Cold zucchini soup with curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Zucchini |
| 1 | large | Onion |
| 1½ | teaspoon | Curry powder |
| 3 | cups | Chicken broth |
| 1 | cup | Heavy cream (or evaporated skim milk) |
| ½ | cup | Milk (can be skim) |
| Salt and freshly ground black pepper | ||
| Finely chopped chives for garnish | ||
Directions
Rinse the zucchini and pat dry. Trim off the ends and cut about a cupful of zucchini into thin match sticks. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Drain and set aside. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. Add the onion, peeled and thinly sliced. Sprinkle with curry powder and stir to coat the pieces. Add the chicken broth and bring to a boil, cover, and simmer about 15 minutes or until zucchini is very tender. Whirl in a blender or food processor or put through a food mill. There should be about 4 cups. Add the cream, milk, salt and pepper to taste. Add the reserved zucchini stickls. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 to 8.
(Recipe is from HICKORY HILL ZUCCHINIS by Barbara Cooley McNamee.) Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Jul 23, 1997
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