on board

perfecting the "done before they arrive" party- a work in progress

Categories: Soups, Poultry, Grains and Pasta, Veggies and Sides, Desserts, Dinner Party, Lunch, Sources, Setting the Stage, Posted on May 30, 2017 by Sandy Bergsten

Last Wednesday I hosted a luncheon for the Garden Club of Dayton’s Executive Board. To mark our final meeting of the year and to show this group of amazing ladies how much I appreciate them I wanted to make it extra special.

Serving multiple courses is a sure way to show you care. But while you want to make your meal memorable you certainly don’t want to it to drag on all day.  An easy way to achieve this is to offer your first course on a tray. Cold curried zucchini soup is the perfect passed in a cup. It’s wonderful well-chilled to almost room temp, which allows extra flexibility in serving.

The curry gives it certain depth. My favorite is from Zabar’s in New York City.

Thinly slice the zucchini. A mandolin makes quick work of this job.

Sauté the zucchini and onions with a pinch of salt for ten minutes.

Add the curry powder and stir.

Add the half and half and chicken broth. Bring to a boil and simmer for fifteen minutes.

Puree with a hand blender. Cool then refrigerate overnight.

Thin sour cream with a little half and half.

 Pour the soup into cups then garnish with a swirl of thinned sour cream.

While my guests sipped their soup on the deck I had plenty of time to place their lunch of grilled chicken breasts, pistachio pesto, and baby heirloom tomatoes, fresh bocconcini and basil salad on the table.

A sweet finish of macerated berries with a lemon curd sauce.

You’ve got to love ladies that lunch!

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