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Zucchini soup (hess)
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| Artist: |
_ |
| Categories: |
Casseroles, Side-dishes, Soups & Stews, Vegetables, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Small zucchini, cleaned & | | | -sliced thinly | | 1
| tbsp | Margarine | | 2
| tbsp | Onion, chopped finely | | 1
| | Clove garlic, crushed | | 2
| tbsp | Water | | 1/2
| tsp | Curry powder | | 1/2
| tsp | Salt | | 1/2
| cup | Skin milk | | 1 3/4
| cup | Chicken broth |
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Procedures:
| 1 | Set aside a few slices of zucchini for garnish. | | 2 | Heat margarine in a heavy, deep skillet. | | 3 | Add onion, arlic, remaining zucchini, and water. | | 4 | Cover and simmer gently for 10 minutes; stir with a wooden spoon while cookin. | | 5 | Remove from heat; add all remaining ingredients and mix well. | | 6 | Turn into blender of food proccessor fitted with stell blad and blend for 30 seconds. | | 7 | Serve hot or well chilled. | | 8 | Garnish each bowl with thin slices of zucchini. | | 9 | food exchanges per serving; 1 vegetable exchanges plus 1 fat exchange | | 10 | cho: 6g; pro: 3g; fat: 4g; cal: 64 low-sodium diets: omit salt. | | 11 | Substitute unsalted chicken broth. |
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