Curry crookneck soup with curried croutons

4 Servings

Ingredients

Quantity Ingredient
Vegetable oil spray
1 medium Sweet potato, peeled and chopped
1 large Onion, chopped
Salt, optional
1½ tablespoon Fresh ginger root, grated
2 pounds Crookneck squash, sliced 1/2\" thick (5 to 6 cups sliced)
3 cups Fat-free chicken broth, low-salt
1 tablespoon Curry powder
Freshly ground black pepper
½ teaspoon Chicken boulion, granules, low salt
Chopped chives or scallions, for garnish
8 slices French bread, 1/4-inch thick
Vegetable oil spray
2 teaspoons Curry powder
2 tablespoons Nonfat parmesan cheese, optional
Fresh herb, for garnish

Directions

CURRIED CROUTONS

Use a mild 'yellow' curry; it's taste and aroma dominate. Traditionally this soup is thickened with cream or egg yolks. Lynn substitutes pureed sweet potatoes: 234 cals per 1-½ cup serving of soup (7.7% CFF; 2.0 gm total fat). Estimated by the author.

Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion, and salt; saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder, and pepper and optional boulion. Bring to a boil, reduce the heat, cover, and simmer for 30-35 minutes.

CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F. Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons.

To serve: In a food processor or with an immersion, or hand, blender, puree the soup until smooth. Ladle into individual serving bowls, top with croutons and sprinkle with chopped fresh chives.

PAT's variations: Do not puree; leave the broth clear and the soup chunky.

When making the croutons, cube the bread; toss with the curry, olive oil spray and sprinkle with chopped marjoram. Baking takes 10 to 15 minutes for bread cubes. Yukon gold potatoes or 1 small yam and 1 small russet or red bliss (less grainy) for the sweet potato. FAVE! peel, core and cube a delicata squash. Measure. Start the soup with the delicate and add any summer squash,making up for the bulk, when the hard-squash is tender. I halve lengthwise then slice the crooknecks and zucchini.

The Healthy Indulgences Cookbook is published by William Morrow. Copyright (c) 1995 by Lynn Fischer. Companion cookbook to the PBS-TV series. Pat Hanneman (Ed.), MasterCook. Reprinted at ELF mail 12/10/96.

Posted to Digest eat-lf.v096.n244 Recipe by: Lynn Fischer (1995) / PATh From: PATh <phannema@...>

Date: Tue, 10 Dec 1996 14:08:41 -0800

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