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| RECIPE FOR CURRIED ZUCCHINI SOUP |
Title: Curried Zucchini Soup
Serves: 6
Ingredients:
| 2.00 | lb | Zucchini, chopped | | 2.00 | | Scallions, sliced | | 2.00 | | Carrots, chopped | | 1.00 | tb | Curry powder | | 2.00 | tb | Butter or margarine | | 1.00 | cn | (13.75 oz) chicken broth |
Instructions:
In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp-tender, about 8 to 10 minutes, stirring frequently.
Add chicken broth and 1 1/2 cups water.
Bring to boil; reduce heat to low, cover and simmer for 7 to 10 minutes or until vegetables are tender.
Remove saucepan from heat.
In bowl of food processor, process half the soup, about 3 cups, until smooth.
Pour pureed soup back into saucepan with remaining soup; heat through, if necessary.
Season with salt to taste.
Serve with a fresh tossed garden salad.
Makes 6 servings.
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