this light cream soup has a lovely delicate flavor. it's a good choice for a first course at a dinner party. or if serving for two (like me) then i just paired the soup with a sourdough bread.
2 TBS. margarine or butter
1 large onion, chopped
1 apple, cored and chopped, do not peel. (the recipe didn't specify so i used a granny smith)
2 tsp curry
4 cups chicken stock
1/4 cup uncooked rice - can add more for a thicker soup
2 cups diced unpeeled zucchini - can add more to use whole zucchini
1/2 tsp salt or to taste
1 cup milk
In saucepan, melt butter; saute' onion and apple until soft. Sprinkle with curry powder; cook stirring, for a few seconds.
Pour in chicken stock; bring to a boil.
Add rice, zucchini and salt. Cover and cook until rice and zucchini are tender, about 25 minutes.
Add rice, zucchini and salt. Cover and cook until rice and zucchini are tender, about 25 minutes.
Pout into blender and blend until smooth.
Return to pan and add milk. Heat through.
Serve hot
Makes 8 3/4 cup servings.
this is yummy. even my husband, who doesn't really like soups, liked this soup.
ReplyDeleteIt sounds SO good!
ReplyDeletehey, my husband doesn't like soup either! maybe i'll try it with that recommendation. cuz it sounds delish to me.
ReplyDeleteYesterday was a soup day--rainy and chilly--so I came looking for a soup recipe. This was fabulous. My five year old even loved it! (It helps that he helped me make it.)
ReplyDelete