| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Zucchini |
| 1 | lg | Onion |
| 1 1/2 | ts | Curry powder |
| 3 | c | Chicken broth |
| 1 | c | Heavy cream (or evaporated skim milk) |
| 1/2 | c | Milk (can be skim) |
| Salt and freshly ground black pepper | ||
| Finely chopped chives for garnish |
INSTRUCTIONS
Rinse the zucchini and pat dry. Trim off the ends and cut about a cupful of zucchini into thin match sticks. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Drain and set aside. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. Add the onion, peeled and thinly sliced. Sprinkle with curry powder and stir to coat the pieces. Add the chicken broth and bring to a boil, cover, and simmer about 15 minutes or until zucchini is very tender. Whirl in a blender or food processor or put through a food mill. There should be about 4 cups. Add the cream, milk, salt and pepper to taste. Add the reserved zucchini stickls. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 to 8. (Recipe is from HICKORY HILL ZUCCHINIS by Barbara Cooley McNamee.) Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@fredonia.edu> on Jul 23, 1997
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