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2 pound Zucchini, Chopped
2 Scallions, Sliced
2 Carrots, Chopped
1 tablespoon Curry, Powdered
2 tablespoon Butter
13¾ ounce Chicken Broth
In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp tender, about 8 to 10 minutes, stirring frequently. Add chicken broth and 1 1/2 cups water. Bring to boil; reduce heat to low, cover and simmer 7 to 10 minutes or until vegetables are tender.
Remove saucepan from heat. In bowl of food processor, process half the soup, about 3 cups, until smooth. Pour pureed soup back into saucepan with remaining soup; heat through, if necessary. Season with salt to taste. Serve with a fresh tossed garden salad.
2 Scallions, Sliced
2 Carrots, Chopped
1 tablespoon Curry, Powdered
2 tablespoon Butter
13¾ ounce Chicken Broth
In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp tender, about 8 to 10 minutes, stirring frequently. Add chicken broth and 1 1/2 cups water. Bring to boil; reduce heat to low, cover and simmer 7 to 10 minutes or until vegetables are tender.
Remove saucepan from heat. In bowl of food processor, process half the soup, about 3 cups, until smooth. Pour pureed soup back into saucepan with remaining soup; heat through, if necessary. Season with salt to taste. Serve with a fresh tossed garden salad.