Chilled Zucchini And Asparagus Soup Recipe
The chilled zucchini and asparagus soup can be served as an appetizer before meals. Prepared in the microwave, the chilled zucchini and asparagus soup is cooked in chicken stock along with onions and curry powder for taste. it is best served chilled. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
60 g butter
1 onion, chopped curry powder, to taste
1 kg zucchinis, sliced
2 x 340g can asparagus
1 cup chicken stock
1 cup buttermilk salt and pepper
Directions
Melt butter for 45 seconds on HIGH.
Add onion and curry powder.
Cook for 2-3 minutes on HIGH.
Add zucchini to onion mixture; stir well.
Cover and cook 5-7 minutes on HIGH.
Stir in undrained asparagus and chicken stock.
Cook for 6-8 minutes on HIGH, stirring once during cooking.
Place in a food processor; puree.
Allow to cool then stir in the buttermilk.
Chill until required.
Add onion and curry powder.
Cook for 2-3 minutes on HIGH.
Add zucchini to onion mixture; stir well.
Cover and cook 5-7 minutes on HIGH.
Stir in undrained asparagus and chicken stock.
Cook for 6-8 minutes on HIGH, stirring once during cooking.
Place in a food processor; puree.
Allow to cool then stir in the buttermilk.
Chill until required.
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