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Chilled Zucchini and Asparagus Soup |
Cooking Time: 30 minutes
Ingredients:
| Butter |
60g |
|
Onion(chopped)
|
1 nos |
| Curry Powder |
To taste |
| Zucchinis(sliced) |
1kg |
| Asparagus |
2 X 340g can |
| Chicken Stock |
1 cup |
| ButterMilk |
1 cup |
| Salt and Pepper |
To taste |
Method:
- 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 for 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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