Recipe - Curry Crookneck Soup With Curried Croutons

Vegetable oil spray
1 md Sweet potato, peeled and
chopped
1 lg Onion, chopped
Salt, optional
1 One half tablespoon Fresh ginger root, grated
2 pound Crookneck squash, cut or sliced up
1/2" thick (5 to 6 cups
cut or sliced up )
3 cup Fatfree chicken broth,
lowsalt
1 tablespoon Curry powder
Freshly ground black pepper
One half teaspoon Chicken boulion, granules,
low salt
Chopped chives or scallions,
for garnish

CURRIED CROUTONS
8 sl French bread, 1/4inch thick
Vegetable oil spray
2 teaspoon Curry powder
2 tablespoon Nonfat parmesan cheese,
optional
Fresh herb, for garnish

Use a mild 'yellow' curry; it's taste and aroma dominate. Traditionally
this soup is thickened with cream or egg yolks. Lynn substitutes pureed
sweet potatoes: 234 cals per 1One half cup serving of soup (7.7% CFF; 2.0 gm
total fat). Estimated by the author.

Spray a large heavy saucepan with vegetable oil and place over mediumhigh
heat. Add the sweet potato and onion, and salt; saute for 5 minutes
stirring, adding several tablespoons of water to prevent sticking, if
necessary. Add the ginger, squash, stock, and curry powder, and pepper and
optional boulion. Bring to a boil, reduce the heat, cover, and simmer for
3035 minutes.

CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F. Coat the
bread slices generously with vegetable oil spray and place on a baking
sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or
until crunchy and lightly browned and cut into croutons.

To serve: In a food processor or with an immersion, or hand, blender, puree
the soup until smooth. Ladle into individual serving bowls, top with
croutons and sprinkle with chopped fresh chives.

PAT's variations: Do not puree; leave the broth clear and the soup chunky.
When making the croutons, cube the bread; toss with the curry, olive oil
spray and sprinkle with chopped marjoram. Baking takes 10 to 15 minutes for
bread cubes. Yukon gold potatoes or 1 small yam and 1 small russet or red
bliss (less grainy) for the sweet potato. FAVE! peel, core and cube a
delicata squash. Measure. Start the soup with the delicate and add any
summer squash,making up for the bulk, when the hardsquash is tender. I
halve lengthwise then slice the crooknecks and zucchini.

The Healthy Indulgences Cookbook is published by William Morrow. Copyright
(c) 1995 by Lynn Fischer. Companion cookbook to the PBSTV series. Pat
Hanneman (Ed.), MasterCook. Reprinted at ELF mail 12/10/96.
Posted to Digest eatlf.v096.n244

Recipe by: Lynn Fischer (1995) / PATh

From: PATh phannema@wizard.ucr.edu

Date: Tue, 10 Dec 1996 14:08:41 0800