Recipe number 71288 is

Zucchini Soup (Hess)

The ingredients are:
1 lb 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

The recipe yield is:
4 Servings

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 O'Brion and her Meal Master

Diabetic; Soups; Side Dish; Casseroles

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