ZUCCHINI (CURRIED) SOUP

ZUCCHINI (CURRIED) SOUP image

Yield 8 Servings

Number Of Ingredients 10

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4 Tbs. unsalted butter
2 onions, coarsely chopped
5 Tbs. curry powder or adjust to taste (I use only 1 Tbs.)
6 C. chicken stock, fresh, canned or boullion
2 potatoes, peeled and cubed
1 tsp. salt
1 tsp freshly ground black pepper
6 zucchini
1 1/2 C. heavy or whipping cream
Snipped fresh chives, for garnish

Steps:

1. Melt 5 Tbs. of butter in a soup pot. Add onions & curry powder, cook, uncovered, over low heat, stirring occasionally, until onions are wilted, about 15 minutes. Then add the stock & potatoes & simmer, uncovered, for 15 minutes. Season with salt & pepper. 2. Slice 5 of the zucchini & add them to the soup pot. Simmer for 10 minutes. 3. Puree the soup, in batches, in a food process or blender. While the machine is running, add cream through the feed tube in a slow, steady stream. Pass the mixture through a food mill or a fine mesh sieve, and returning it to the pot. Keep it hot. 4. Julienne the reserved zucchini. Heat the remaining 1 Tbs. butter in a small skillet, add the julienned zucchini, and saude over medium heat until just wilted. 1 minute. Add this to the soup, garnish with chives, serve. (I don't do this last step)