Curried zucchini vichyssoise
Zucchini is high in fiber and low in calories. Using stock, skim milk, and evaporated milk we make lighter the traditional vichyssoise. Aromatic herbs and spices give extra flavor, as the curry does in this recipe.
Ingredients
6 zucchini (small, washed)
1 onion (sliced)
3 1⁄2 cups broth (chicken broth or stock)
1 teaspoon garam masala (ground, or curry powder)
1⁄4 cup milk (non fat)
seasoning (salt and white pepper to taste)
1⁄4 cup evaporated milk (or heavy cream)
Instructions
- Wash, top and tail each zucchini. Reserve one and slice the rest, thick slices.
- Add sliced zucchini, onion, curry powder and chicken stock to a large enough pan and simmer for 30-45 minutes. Leave to cool down.
- Blend, adding skim milk and evaporated milk. Check seasoning; add salt and pepper if required. Pour into a soup bowl, cover and chill in the fridge until required. It will keep for 2 days without loss of flavor.
- Cut the spare zucchini in sticks, boil them in salty water for 4-5 minutes, drain, cool and serve with the vichyssoise as garnish.
Yield
6 servings
Preparation time
15 minutes
Cooking time
0 minutes
Total time
15 minutes
Notes
Serve warm or chilled.
For a vegetarian soup, substitute 3 1/2 cups chicken stock with 3 1/2 cups vegetable broth or 3 1/2 cups water and 1 vegetable stock cube.
Source
easy, soups, cold
appetizer, lunch, dinner
American food recipes
Food in U.S.A.
Food in U.S.A.