Garden Zucchini Soup
Category
Gourmet Soups, Stews, & Bisques
Servings
8
This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!
Ingredients
-
2 1/2 pounds small zucchini, thinly sliced
-
1/4 cup chopped shallots
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4 tablespoons unsalted butter
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2 teaspoons curry powder
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1 cup half-and-half
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2 tablespoons Fond de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 3 cups hot water
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Salt and ground black pepper
Methods/Steps
Sauté the zucchini and shallots in the butter over medium-low heat until the zucchini is tender, about 10 minutes.
Stir in the curry powder, half and half, and diluted Fond de Poulet Gold®. Season with salt and pepper. Increase the heat to medium, bring the mixture to a simmer, and cook for 15 minutes.
Purée the soup in a blender, then return it to the pan over low heat. Taste and season with additional salt and pepper as needed.
Serve the soup warm or transfer it to a container with a cover and chill in the refrigerator until cold. Garnish with a swirl of sour cream and finely grated zucchini zest, snipped chives, and/or a nasturtium blossom or other edible flower.
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Zucchini