Zucchini soup (hess)

4 Servings

Ingredients

Quantity Ingredient
1 pounds Small zucchini; cleaned & sliced thinly
1 tablespoon Margarine;
2 tablespoons Onion; chopped finely
1 Clove garlic; crushed
2 tablespoons Water
½ teaspoon Curry powder;
½ teaspoon Salt
½ cup Skin milk;
1¾ cup Chicken broth;

Directions

Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.

Cover and simmer gently for 10 minutes; stir with a wooden spoon while cookin. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food proccessor fitted with stell blad and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets: Omit salt.

Substitute unsalted chicken broth.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D., M.S. and Katharine Middleton.

Brought to you and yours via Nancy O'Brion and her Meal Master

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