Zucchini Soup
Ingredients
1 pound small zucchini, cleaned and sliced thinly
1 Tbsp. margarine
2 Tbsp. onion, chopped finely
1 clove garlic, crushed
2 Tbsp. water
1/2 tsp. curry powder
1/2 tsp. salt
1/2 C. skin milk
1-3/4 C. chicken broth
Cooking Instructions
Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)