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Cold Zucchini Soup with Curry

1 1/2 lb Zucchini
1 lg Onion
1 1/2 ts Curry powder
3 c Chicken broth
1 c Heavy cream (or evaporated skim milk)
1/2 c Milk (can be skim)
Salt and freshly ground black pepper
Finely chopped chives for garnish


Rinse the zucchini and pat dry. Trim off the ends and cut about a cupful of zucchini into thin match sticks. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Drain and set aside. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. Add the onion, peeled and thinly sliced. Sprinkle with curry powder and stir to coat the pieces. Add the chicken broth and bring to a boil, cover, and simmer about 15 minutes or until zucchini is very tender. Whirl in a blender or food processor or put through a food mill. There should be about 4 cups. Add the cream, milk, salt and pepper to taste. Add the reserved zucchini stickls. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 to 8.


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