Rinse the zucchini and pat dry. Trim off the ends and cut about a cupful of zucchini into thin match sticks. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Drain and set aside. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. Add the onion, peeled and thinly sliced. Sprinkle with curry powder and stir to coat the pieces. Add the chicken broth and bring to a boil, cover, and simmer about 15 minutes or until zucchini is very tender. Whirl in a blender or food processor or put through a food mill. There should be about 4 cups. Add the cream, milk, salt and pepper to taste. Add the reserved zucchini stickls. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 to 8. (Recipe is from HICKORY HILL ZUCCHINIS by Barbara Cooley McNamee.) Posted to KitMailbox Digest by "Joanne L. Schweikj"
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|Serving Size: 1 Serving (1464g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 2857.5mg||99 %|
|Potassium 2142.1mg||56 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 24.8g|
|Protein 13.2g||19 %|
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Calories per serving: 182
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