Try this Chilled Zucchini Soup recipe, or contribute your own.
Suggest a better descriptionSaute onion in butter. Add broth, zucchini, celery, bay leaves, chives, and parsley. Simmer until zucchini is very soft. Remove bay leaves, and puree in small batches with blender. Cool. Before serving add buttermilk, salt, cayenne, and curry to taste. Chill and serve cold. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 178 | ||
Calories from Fat: 147 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 43.9mg | 14 % | |
Sodium 504.9mg | 17 % | |
Potassium 169.9mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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