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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.