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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