Curried Zucchini Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Zucchini, chopped
2: Scallions, sliced
2: Carrots, chopped
1 tbsp: Curry powder,
2 tbsp: Butter or margarine,
1 can: , (13.75 oz) chicken broth
Directions:
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.
Womens World
Posted by Jim Vorheis. Courtesy of Fred Peters.
Source from luhu.jp
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.
Womens World
Posted by Jim Vorheis. Courtesy of Fred Peters.
Source from luhu.jp