Zucchini Soup #2 Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 lb: small zucchini, cleaned & sliced thinly
1 tablespoon: margarine,
2 tablespoon: onion, chopped finely
1 clove: garlic, crushed
2 tablespoon: water,
1/2 teaspoon: curry powder,
1/2 teaspoon: salt,
1/2 cup: skin milk,
1 3/4 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 OBrion and her
Meal Master
Yield: 4 servings
Source from luhu.jp
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 OBrion and her
Meal Master
Yield: 4 servings
Source from luhu.jp