Zucchini Soup

[Guest guest]

This is low sat fat but very good. Since zucchini is so very mild, shall we say

bland?, the curry powder kicks this soup up a little. I always add more… like a

tablespoon at least. We like it cold and any cold soup will benefit from extra

spice since the coolness dims the flavor.

terry

Zucchini Soup - Serves 8

Recipe By: Eater's Choice

Published in: Eater's Choice

Ingredients

4 medium zucchini -- sliced

1/2 cup onion -- chopped

1/4 cup rice -- long grain

2 cans nonfat chicken broth

plus water to cover zucchini

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon dijon mustard

1/2 cup nonfat yogurt

Instructions

In a large soup pot, combine zucchini, onion, rice, chicken stock, water, and

salt (add more water, if necessary, to cover zucchini.)

Simmer for 15 minutes or until zucchini are tender.

Puree in blender, adding curry powder, mustard, and yogurt to taste.

Eat warm or cool.

Recipe Notes

This soup freezes well. Reheat frozen soup for best results.{}

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MY VERSION:

I sauteed the onion in some olive oil and I used 2 zucchini to 3 cups of chicken

broth. I did not use the rice. I cooked everything until tender. Then it went

into the Vitamix at which time I added the mustard and cooked potato and

processed until it was silky smooth.Oh I added some flax seed to the mix.

I served it with a dollap of Fage Yogurt.

Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

The beauty of adding sharp spices to a cold dish is that they provide the heat, making for a simultaneous hot/cold effect. The rationale is really quite ingenious.

-----Original Message-----

From: Terry Pogue <tpogue@...>

This is low sat fat but very good. Since zucchini is so very mild, shall we say

bland?, the curry powder kicks this soup up a little. I always add more… like a

tablespoon at least. We like it cold and any cold soup will benefit from extra

spice since the coolness dims the flavor.

Zucchini Soup - Serves 8

Recipe By: Eater's Choice

Published in: Eater's Choice

Ingredients

4 medium zucchini -- sliced

1/2 cup onion -- chopped

1/4 cup rice -- long grain

2 cans nonfat chicken broth

plus water to cover zucchini

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon dijon mustard

1/2 cup nonfat yogurt

Instructions

In a large soup pot, combine zucchini, onion, rice, chicken stock, water, and

salt (add more water, if necessary, to cover zucchini.)

Simmer for 15 minutes or until zucchini are tender.

Puree in blender, adding curry powder, mustard, and yogurt to taste.

Eat warm or cool.

Recipe Notes

This soup freezes well. Reheat frozen soup for best results.{}

{}

MY VERSION:

I sauteed the onion in some olive oil and I used 2 zucchini to 3 cups of chicken

broth. I did not use the rice. I cooked everything until tender. Then it went

into the Vitamix at which time I added the mustard and cooked potato and

processed until it was silky smooth.Oh I added some flax seed to the mix.

I served it with a dollap of Fage Yogurt.

Exported from A Cook's Books -- Recipe management for Macintosh