Curried Apple and Zucchini Soup
25mg (2tbsp.) margarine or butter
1 large onion, chopped
1 apple, peeled, cored and chopped
5 to 10 ml (1 to 2 tsp.) curry powder
1L (4 cups) chicken stock
50mL (1/4 cup) uncooked rice
500mL (2cups) diced, unpeeled zucchini, about 225g (1/2Ib.)
2mL (1/2tsp.) salt
250mL (1 cup) skim milk
In saucepan, melt butter;
Sautee 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 30 minutes.
Pour into blender and blend until smooth.
Return to pan and add milk.
Heat through. Serve hot.