Zucchini Soup (Hess)

Recipe Ingredients

1 lb	454g / 16oz	Small zucchini - cleaned &
		Thinly
1 tablespoon	15ml	Margarine
2 tablespoons	30ml	Onion - chopped finely
1		Garlic - crushed
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Skin milk
1 3/4 cups	414ml	Chicken broth

Recipe Instructions

Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients and mix well.

Turn into blender of food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.

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

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