Recipe - Cold Zucchini Soup With Curry

1 One half pound Zucchini
1 lg Onion
1 One half teaspoon Curry powder
3 cup Chicken broth
1 cup Heavy cream (or evaporated
skim milk)
One half cup Milk (can be skim)
Salt and freshly ground
black pepper
Finely chopped chives for
garnish

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 cut or sliced up . 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