Best: Curried Zucchini Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
5 cup: Zucchini, chopped [=1 1/2lb]
2: Onions, chopped
1: Celery stalk, diced
1: Garlic clove, minced
2 tsp: Curry powder,
3/4 tsp: Salt [approx],
1/2 tsp: Cinnamon,
1/4 tsp: Pepper [approx],
1 tsp: Packed brown sugar,
6 cup: Vegetable stock, or water
Directions:
In large saucepan, heat oil over medium heat; cook zucchini, onions,
celery, garlic, curry powder, salt, cinnamon and pepper, stirring
occasionally, for 10 minutes or until softened.
Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to
medium; simmer for 20 minutes or until vegetables are very tender.
In blender, pure zucchini mixture, in batches, until smooth. Pour into
clean saucepan; reheat but do not boil. Season with more salt and
pepper to taste.
Try topping with a dollop of yogurt and a spoonful of chutney.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
celery, garlic, curry powder, salt, cinnamon and pepper, stirring
occasionally, for 10 minutes or until softened.
Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to
medium; simmer for 20 minutes or until vegetables are very tender.
In blender, pure zucchini mixture, in batches, until smooth. Pour into
clean saucepan; reheat but do not boil. Season with more salt and
pepper to taste.
Try topping with a dollop of yogurt and a spoonful of chutney.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp