Yield: 6 servings
|2 pounds||Zucchini, chopped|
|1 tablespoon||Curry powder|
|2 tablespoons||Butter or margarine|
|1 can||(13.75 oz) chicken broth|
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 1½ 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.
Posted by Jim Vorheis. Courtesy of Fred Peters.