cold curried zucchini soup
Ingredients:
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
Directions:
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
comment
Thanks Sandy...I would be terrified to invite three chefs......but then, you ARE one so you had nothing to fear! The soup looks and sounds delicious. May get a hand blender rather than replacing my food processor.