cold curried zucchini soup

Categories: Soups, Posted by Sandy Bergsten


2-2 1/2 lb zucchini, thinly sliced

1/2 cup finely chopped onion

1/4 cup butter

2 tsp. curry powder

1 cup half and half

2 cans chicken broth

salt and pepper

½ cup sour cream, thinned with 2 T half and half



Sauté the zucchini and onions with a pinch of salt in the butter for 10 minutes over medium heat. Add the curry powder and stir. Add the half and half and chicken broth. Bring to a boil and simmer for 15 minutes.

Puree the mixture in batches in a food processor or blender or in the pot with a hand blender.

Cool then refrigerate overnight. Garnish with a swirl of thinned sour cream.


Serves 6-8

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