Curried Zucchini SoupSubmitted by: BARBSHAKESPEARE
IntroductionEmeril Lagasse's recipe with the fat content toned down Emeril Lagasse's recipe with the fat content toned down
1 tablespoon olive oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup nonfat milk
Chopped cilantro, garnish
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro.This soup may be served hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.