Garden Zucchini Soup
Gourmet Soups, Stews, & Bisques
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!
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.