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Garden Zucchini Soup

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!


  • 2 1/2 pounds small zucchini, thinly sliced
  • 1/4 cup chopped shallots
  • 4 tablespoons unsalted butter
  • 2 teaspoons curry powder
  • 1 cup half-and-half
  • 2 tablespoons Fond de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 3 cups hot water
  • Salt and ground black pepper


  1. Sauté the zucchini and shallots in the butter over medium-low heat until the zucchini is tender, about 10 minutes.
  2. 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.
  3. 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.
  4. 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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Classic French Stocks and Sauces