| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Thinly sliced white part of leek, washed well and drained |
| 1/2 |
ts |
Extra virgin olive oil |
| 1/2 |
ts |
Curry powder |
| 1/8 |
ts |
Turmeric |
| 3/4 |
lb |
Yellow squash; slice thin |
| 2 |
c |
Water |
| 1 |
tb |
Low-fat sour cream |
| 1 |
tb |
Major Grey's chutney |
INSTRUCTIONS
ACCOMPANIMENTS
(Recipe courtesy of Gourmet Magazine)
In a heavy saucepan cook leek in oil over moderately low heat, stirring
occasionally, until softened. Add curry powder and turmeric and cook,
stirring, until fragrant, about 30 seconds. Add squash and water and
simmer, stirring occasionally, until squash is very tender, about 15
minutes. Cool mixture slightly and in a blender puree in batches until
smooth, transferring to a bowl. Season soup with salt and pepper. Chill
soup, covered, at least until cold, about 6 hours, and up to 1 day. Before
serving, season with salt and pepper if necessary.
Serve soup with small dollops of sour cream and chutney.
Yield: 2 1/2 cups
Per Serving: 74.8 calories and 2.1 grams of fat
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Sep 19, 1997
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