Skip to main content Help Control Panel

Lost? Search this Naples Florida website...|Add our search|Login   A+   A- 71.3.237.65

Hints «   Recipes «  

Zucchini Soup

Register with us in one easy step!

Yield: 4 servings

1 lb Small zucchini; cleaned + 2 tb Water
-sliced thinly 1/2 ts Curry powder;
1 tb Margarine; 1/2 ts Salt
2 tb Onion; chopped finely 1/2 c Skin milk;
1 Clove garlic; crushed 1 3/4 c Chicken broth;

Set aside a few slices of zucchini for garnish. Heat margarine in a
heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cookin. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food proccessor fitted with stell blad and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE

CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64
Low-sodium diets: Omit salt. Substitute unsalted chicken broth.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,
M.S. and Katharine Middleton.

Brought to you and yours via Nancy OBrion and her Meal Master

444 1 rate

Comments

Zucchini Soup<br /> Yield: 4 servings<br /> <br /> 1 lb Small zucchini; cleaned + 2 tb Water<br /> -sliced thinly 1/2 ts Curry powder;<br /> 1 tb Margarine; 1/2 ts Salt<br /> 2 tb Onion; chopped finely 1/2 c Skin milk;<br /> 1 Clove garlic; crushed 1 3/4 c Chicken broth;<br /> <br /> Set aside a few slices of zucchini for garnish. Heat margarine in a<br /> heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.<br /> Cover and simmer gently for 10 minutes; stir with a wooden spoon<br /> while cookin. Remove from heat; add all remaining ingredients and mix<br /> well. Turn into blender of food proccessor fitted with stell blad and<br /> blend for 30 seconds. Serve hot or well chilled. Garnish each bowl<br /> with thin slices of zucchini.<br /> <br /> Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE<br /> <br /> CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64<br /> Low-sodium diets: Omit salt. Substitute unsalted chicken broth.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,<br /> M.S. and Katharine Middleton.<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal Master<br /> <br />
Loading