This has got to be my all-time favorite soup. It takes longer than 30-minutes to prepare, but the results are well worth the time.
Curried Zucchini Soup
(Adapted slightly from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins)
Curried Zucchini Soup
(Adapted slightly from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins)
4 T. unsalted butter
2 C. coarsely chopped onions
2 tsp. mild curry powder
6 C. chicken broth
2 russet potatoes, peeled and cubed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
5 zucchini
1 1/2 C. heavy cream
1) Melt the butter in a soup pot. Add onions and curry powder. Cook uncovered over low heat, stirring occasionally, until onions are wilted (about 15 minutes).
2) Add the stock and potatoes. Simmer uncovered for 15 minutes. Season with salt and pepper.
3) While the potatoes are simmering, slice the zucchini. Add them to the soup pot and simmer an additional 10 minutes.
4) Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream slowly. (You can pass the mixture through a food mill or fine-mesh sieve, but I like having small chunks of vegetable in every bite.)
5) Return the soup to the pot and keep warm. Serve.
2 C. coarsely chopped onions
2 tsp. mild curry powder
6 C. chicken broth
2 russet potatoes, peeled and cubed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
5 zucchini
1 1/2 C. heavy cream
1) Melt the butter in a soup pot. Add onions and curry powder. Cook uncovered over low heat, stirring occasionally, until onions are wilted (about 15 minutes).
2) Add the stock and potatoes. Simmer uncovered for 15 minutes. Season with salt and pepper.
3) While the potatoes are simmering, slice the zucchini. Add them to the soup pot and simmer an additional 10 minutes.
4) Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream slowly. (You can pass the mixture through a food mill or fine-mesh sieve, but I like having small chunks of vegetable in every bite.)
5) Return the soup to the pot and keep warm. Serve.
2 comments:
Looks so good! I'm enjoying looking around here and had to laugh when I saw that your cooking blog has the same background as my recipe blog. I guess that's not surprising considering what it say though!
What???? No blog page designed by Momma Roar???? Must be she's raised her prices. Love the look anyway and at least you can sport the sun flowers and give hats off to her over there.
Um, as for the curry...I'll pass, but it sure looks wonderful!!!! Cooking, photography, and cupcakes...enough already! Talents never ending!
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