Curried Zucchini Soup

Zucchini can be found in markets all year-and this soup is a great way to use it. Serve the soup hot; then chill any leftovers to serve cold. For a go-along, offer chicken, lettuce, and tomato sandwiches on whole wheat bread. Grapes and butterscotch brownies make the perfect dessert.

3 slices of bacon
7 large zucchini (about 3 1/2 Ibs. total)
8 green onions
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 to 1 1/4 curry powder
Salt
1/4 teaspoon white pepper
3/4 cup whipping cream

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1. In a 4 to 5 quart pan, cook bacon over medium high heat until crisp (5 to 6 minutes). Lift bacon from pan; drain, crumble, and set aside. Discard all but 1 tablespoon of the drippings from the pan.

2. While bacon is cooking, coarsely chop zucchini. Chop onions and reserve 2 tablespoons for garnish.

3. To drippings in pan, add remaining onions, zucchini, broth, curry powder, salt to taste (about 1/4 teaspoon), and pepper. Bring to a boil over high heat; then boil uncovered, until zucchini mashes easily with spoon (9 to 10 minutes).

4. In food processor or blender, whirl zucchini mixture, half at a time, until smoothly pureed. Return to pan and stir in cream; reheat until steaming (do not boil). Serve hot or cold; garnish with bacon and reserved onions.

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makes 4 servings (about 8 cups)