Curry Crookneck Soup With Croutons Recipe
Recipe Ingredients
1 vegetable oil spray
1 medium sweet potato -- peeled and
1 chopped
1 large onion -- chopped
1 1/2 tbsp fresh ginger root -- grated
2 lb crookneck squash -- sliced
3 cup vegetable broth -- low-salt
1 tbsp curry powder
1 salt -- optional
1 freshly ground black pepper
1 chopped chives or scallions
1 for garnish
1 curried croutons:
8 slice french bread -- 1/4-inch
1 thick
1 vegetable oil spray
2 tsp curry powder
2 tbsp grated parmesan cheese --
1 nonfat
Recipe Preparation
Preheat oven to 325F. Spray a large heavy saucepan with vegetable oil
and place over medium-high heat. Add the sweet potato and onion and
saute for 5 minutes stirring, adding several tablespoons of water to
prevent sticking, if necessary. Add the ginger, squash, stock, and
curry powder. Bring to a boil, reduce the heat, cover, and simmer for
45 minutes. Meanwhile, prepare the croutons: Coat the bread slices
generously with vegetable oil spray and place on a baking sheet.
Sprinkle with curry powder and Parmesan. Bake for 2 to5 minutes, or
until crunchy and lightly browned and cut into croutons. In a food
processor or with an immersion, or hand, blender, puree the soup
until smooth. Ladle into individual serving bowls, top with croutons
and sprinkle with chives. [McRecipe:patH 18 Aug 96] Recipe By
: Lynn Fischer, Healthy Indulgences (1995)
From:
Servings: 4
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Curry Crookneck Soup With Croutons Recipe from the Recipes-4U Cookbook
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