Zucchini Parmesan Soup
|Shallots||2 , finely sliced|
|Garlic||1 Clove (5 gm), finely sliced|
|Zucchini||1 Pound (Courgettes)|
|All purpose flour||3 Tablespoon (Plain All Purpose Flour)|
|Curry powder||1 Teaspoon|
|Chicken bouillon cube||1 (Chicken Stock Cube)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Put the shallots and garlic in a casserole with the butter.
Cover and microwave on HIGH for 2 minutes.
Rinse and top and tail the zucchini (courgettes) and slice into 1/4 inch (0.75 cm) rounds.
Sieve the flour and curry powder together over the shallots and garlic and stir well.
Crumble the bouillon (stock) cube over the mixture.
Add the zucchini (courgettes) and 1 1/4 cups (300 ml/1/2 pint) of water.
Cover and microwave on HIGH for 10 minutes, stirring after 2 minutes and again after 4 minutes.
Rinse the basil and snip with kitchen scissors.
Puree the vegetable mixture in a food processor.
Heat the milk in a bowl on HIGH for 2 minutes.
Add the puree and salt and pepper to taste.
Pour the soup into a tureen, add the Parmesan and snipped basil, stir