1 lb Small zucchini, cleaned & 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 cup Skin milk
1 3/4 cup Chicken broth
Directions
Set aside a few slices of zucchini for garnish. Heat margarine in a
heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cookin. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food proccessor fitted with stell blad and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.
Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE
CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64
Low-sodium diets: Omit salt. Substitute unsalted chicken broth.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,
M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 4 servings
Zucchini Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Side Dishes; Crockpot; Curries
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, in truth as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these old cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals were separated into starters, main course and afters, a very modern way of dining. This early Roman chef informs us how the early Romans used a wide range of spices, including a few you will know like thyme, mint and dill. During the following few centuries, the powerful families of the West tried to serve up the most extravagent meals, and consequentially chefs and their recipes could command a high salary. However, it was during the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe books are increasing in popularity mostly as a result of better eduction, leisure time and having more money to spend. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Zucchini Soup recipe.
