| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups & ste, Vegetables, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion — chopped |
| 1/2 |
c |
Butter |
| 2 |
c |
Chicken broth |
| 1 |
lg |
Zucchini — cut in chunks |
| 1 |
bn |
Celery tops — 1 bunch |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Chives — chopped |
| 3 |
tb |
Fresh parsley — chopped |
| 1 |
ts |
Salt |
| 2 |
c |
Buttermilk |
| 1 |
ds |
Cayenne |
| 1 |
tb |
Curry to taste |
INSTRUCTIONS
Saute onion in butter. Add broth, zucchini, celery, bay leaves, chives, and
parsley. Simmer until zucchini is very soft. Remove bay leaves, and puree
in small batches with blender. Cool. Before serving add buttermilk, salt,
cayenne, and curry to taste. Chill and serve cold.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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