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Curry Crookneck Soup With Curried Croutons Recipe
Category: Soups /
Rating: N/A
Servings: 4
Main Ingredients:
1 vegetable oil spray
1 medium sweet potato, peeled and chopped
1 large onion, chopped
1 salt, optional
1 1/2 tablespoon fresh ginger root, grated
2 lb crookneck squash, sliced 1/2 thick; (5 to 6 cups sliced)
3 cup fat-free chicken broth, low-salt
1 tablespoon curry powder
1 freshly ground black pepper
1/2 teaspoon chicken boulion, granules, low salt
1 chopped chives or scallions, for ga; rnish
----CURRIED CROUTONS----
8 slice french bread, 1/4-inch thick
1 vegetable oil spray
2 teaspoon curry powder
2 tablespoon nonfat parmesan cheese, optional
1 fresh herb, for garnish
Cooking Directions:
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. Copyright (c) 1995 by Lynn Fischer. Companion cookbook to the PBS-TV series. Pat Hanneman (Ed.), MasterCook. Reprinted at ELF mail 12/10/96. Posted to Digest eat-lf.v096.n244
Recipe by: Lynn Fischer (1995) / PATh
From: PATh
soups,low-fat
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