5 or 6 medium zucchini
1 large onion thinly sliced
1-1/2 teaspoons curry powder
3 cups chicken broth
1 cup heavy cream
1/2 cup milk
salt & pepper to taste
Wash and dry zucchini; trim off ends. Cut one zucchini in half and slice thinly one half. Stack the slices and cut them into very thin matchlike strips (about one cup). Place in saucepan. Add cold water to cover. Boil 3-5 minutes, drain and set aside. Cut the remaining half zucchini and the others into 1-inch slices. Cut each slice into quarters. Place in kettle and add onion slices. Sprinkle with curry and stir to coat pieces. Add chicken broth and bring to a boil. Cover and simmer 45 minutes. Spoon the mixture into a blender and blend to a fine puree (about 4 cups). Add the cream, milk, salt and pepper. Add reserved zucchini strips. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 - 8.
Recipe courtesy Auntie Tam
No comments:
Post a Comment