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.