Recipe: Curried Zucchini Soup
by carl on Mar.29, 2010, under Cooking, recipes
Here’s one from a soup cookbook that friend Barbara gave me the other day. It was kitchen-tested last week. Verdict: easy, simple, delicious. Give it a try.
2tsp butter
1 large onion, finely chopped
2 lb. zucchini, sliced
2 cups chicken or vegetable stock
1 tsp curry powder
1/2 cup sour cream, plus extra to garnish
Melt butter in large saucepan over medium heat. Add the onion and cook about 3 minutes until it begins to soften.
Add the zucchini, stock and curry, along with a large pinch of salt, if using unsalted stock. Bring the soup to a boil, reduce heat, cover and let cook gently for about 25 minutes until vegetables are tender.
Allow the soup to cool slightly, then transfer to a blender or food processor and blend, just until smooth (there should be green flecks present).
Return soup to sauce pan, stir in sour cream, and heat gently.
Serve with sour cream garnish on top.
Yield: 4 servings.
I modified this with goat butter and plain yogurt instead of sour cream. Very nice.
