Saturday, April 10, 2021

Curried Zucchini Soup

 Serves 4 to 6 people

Ingredients

4 zucchini (washed and thinly sliced)
3 T butter
2 onions, thinly sliced
1 clove garlic, minced
2 teaspoons good curry powder (Madras)
3 cups chicken stock
1 Tablespoon lemon juice
1 tsp salt
dash cayenne pepper
1 cup medium cream
parsley

Process

1. Place sliced zucchini in colander, sprinkle heavily with salt, and allow to rest 30 minutes. 
2. Melt butter in a large frying pan, add sliced onions, and garlic and cook over low heat for 5 minutes, or until onions are translucent. 
3. Add curry powder and cook slowly another 2 to 3 minutes. 
4. Wash and dry zucchini and add to the frying pan. 
5. Cook over low heat another 5 minutes.  
6. Season with salt and pepper, add the chicken stock, and when the stock begins to simmer, cook for 10 minutes or until zucchini is still a bit crisp. 
7. Put mixture through a food mill or blender. 
8. Add lemon juice and chill. 
9. When chilled add the cream and top with a sprig of parsley.

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