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Curried Zucchini Soup

By Yvonne Martin of The White Oak Inn

Cold days call for soup, soup and more soup. When a polar vortex blankets the country,  it’s time to dig out my favorite soup recipes and fill the Inn with cozy smells. Not to mention having something in the fridge that can be quickly and easily heated for lunches or nights when we just don’t feel like cooking.

With good quality zucchini available in the supermarket year round and just six simple ingredients, this soup is fast and easy to make. You can adjust the amount of curry to suit your personal taste. The photograph shows the soup garnished with sour cream thinned with a little milk and drizzled from a squeeze bottle. We also find it really tasty with garlic croutons.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 8

Ingredients:

  • 2 tablespoons butter
  • 2 small onions - cut into 8 pieces each
  • 3 to 5 large zucchini - halved lengthwise and cut into 1/2-inch slices
  • 3 to 4 cups chicken broth or vegetable stock
  • 2 teaspoons curry powder or to taste
  • 1 pint heavy cream or whipping cream
  • Salt and pepper to taste

Instructions:

  1. In a large pot, melt the butter.

  2. Add the onion pieces and cook over low heat until onion is translucent.

  3. Add the zucchini pieces and enough broth or stock to barely cover.

  4. Add the curry powder.

  5. Stir and bring to a boil.

  6. Reduce to a simmer and cook until the zucchini is very soft. (about 15 to 20 minutes)

  7. Remove from heat and add the heavy cream.

  8. Using a hand blender, puree until fairly smooth. (If you don't own a hand blender - why not? They are very handy little tools? But since you probably aren't going to rush right out to buy one now, you can puree in small batches in a food processor.)

  9. Taste and add salt and pepper if needed. If soup seems too thick you can add more stock.
    Reheat before serving. Do not boil.

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