Curry Delight
INGREDIENTS:
Vegetable oil spray
1 md Sweet potato, peeled and
-chopped
1 lg Onion, chopped
Salt, optional
1 1/2 tb Fresh ginger root, grated
2 lb Crookneck squash, sliced
-1/2" thick (5 to 6 cups
-sliced)
3 c Fat-free chicken broth,
-low-salt
1 tb Curry powder
Freshly ground black pepper
1/2 ts Chicken boulion, granules,
-low salt
Chopped chives or scallions,
-for garnish
Vegetable oil spray
1 md Sweet potato, peeled and
-chopped
1 lg Onion, chopped
Salt, optional
1 1/2 tb Fresh ginger root, grated
2 lb Crookneck squash, sliced
-1/2" thick (5 to 6 cups
-sliced)
3 c Fat-free chicken broth,
-low-salt
1 tb Curry powder
Freshly ground black pepper
1/2 ts Chicken boulion, granules,
-low salt
Chopped chives or scallions,
-for garnish
----CURRIED CROUTONS----
8 sl French bread, 1/4-inch thick Vegetable oil spray 2 ts Curry powder 2 tb Nonfat parmesan cheese, -optional Fresh herb, for garnish
Use a mild 'yellow' curry; it's taste and aroma dominate. Traditionally this soup is thickened with cream or egg yolks. Lynn substitutes pureed sweet potatoes: 234 cals per 1-1/2 cup serving of soup (7.7% CFF; 2.0 gm total fat). Estimated by the author.
Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion, and salt; saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder, and pepper and optional boulion. Bring to a boil, reduce the heat, cover, and simmer for 30-35 minutes.
CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F. Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons.
To serve: 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 chopped fresh chives.
PAT's variations: Do not puree; leave the broth clear and the soup chunky. When making the croutons, cube the bread; toss with the curry, olive oil spray and sprinkle with chopped marjoram. Baking takes 10 to 15 minutes for bread cubes. Yukon gold potatoes or 1 small yam and 1 small russet or red bliss (less grainy) for the sweet potato. FAVE! peel, core and cube a delicata squash. Measure. Start the soup with the delicate and add any summer squash,making up for the bulk, when the hard-squash is tender. I halve lengthwise then slice the crooknecks and zucchini.
The Healthy Indulgences Cookbook is published by William Morrow.
8 sl French bread, 1/4-inch thick Vegetable oil spray 2 ts Curry powder 2 tb Nonfat parmesan cheese, -optional Fresh herb, for garnish
Use a mild 'yellow' curry; it's taste and aroma dominate. Traditionally this soup is thickened with cream or egg yolks. Lynn substitutes pureed sweet potatoes: 234 cals per 1-1/2 cup serving of soup (7.7% CFF; 2.0 gm total fat). Estimated by the author.
Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion, and salt; saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder, and pepper and optional boulion. Bring to a boil, reduce the heat, cover, and simmer for 30-35 minutes.
CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F. Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons.
To serve: 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 chopped fresh chives.
PAT's variations: Do not puree; leave the broth clear and the soup chunky. When making the croutons, cube the bread; toss with the curry, olive oil spray and sprinkle with chopped marjoram. Baking takes 10 to 15 minutes for bread cubes. Yukon gold potatoes or 1 small yam and 1 small russet or red bliss (less grainy) for the sweet potato. FAVE! peel, core and cube a delicata squash. Measure. Start the soup with the delicate and add any summer squash,making up for the bulk, when the hard-squash is tender. I halve lengthwise then slice the crooknecks and zucchini.
The Healthy Indulgences Cookbook is published by William Morrow.