Title: Curry Crookneck Soup with Curried Croutons
Categories: Soup, Lowfat, 2 elf
Yield: 4 Servings

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. 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

Date: Tue, 10 Dec 1996 14:08:41 -0800