TLC Cooking "Soup of the Week: Curried Zucchini"

Curried Zucchini Soup

Kelly Rossiter

Difficulty Level Easy

It's that time of year again, when the cute little zucchini in your garden suddenly become the size of a child's plastic baseball bat. It's the time of year when your neighbours look at you wild-eyed as they ask if you would like some of their zucchini. Well, this year I'm that wild-eyed person, as the zucchini and squash take over my backyard. Frankly, I'm afraid to go out and see exactly how many I have, but I think it's a lot.

I've already made zucchini pancakes, zucchini stew, and other recipes of zucchini soup. This week I'll try some zucchini bread and see how that works. I'm also going to be a bit decadent and make some zucchini fries, so stay tuned for plenty more zucchini recipes.

INGREDIENTS

3 tablespoons	butter
1/4 cup	all purpose flour
1 pound	zucchini, washed, trimmed and cut into 2-inch rounds
1	medium yellow onion, peeled, trimmed and quartered
3 cups	chicken or vegetable broth, homemade or good quality canned
2	cloves garlic, trimmed and quartered
1 1/2 teaspoons	curry powder
1	bay leaf
1/8 teaspoon	cayenne pepper
1/8 teaspoon	white pepper
1/2 teaspoon	salt or to taste
1 cup	whole milk or half and half

PREPARATION:

Make a roux by melting butter in a small saute pan. Mix in flour and stir over medium-low heat until golden brown and smells like roasted nuts.
Place the following ingredients in a soup pot: zucchini, onion, broth, garlic, curry, bay leaf, cayenne, white pepper and salt. Bring to a boil over high heat, turn down the heat and simmer for 45 minutes.
Remove the vegetable mixture from the heat and take out the bay leaf and add the roux. Carefully puree the mixture with a hand immersion blender or a standard blender in batches. Stir in milk or half and half. Reheat the soup over low heat, and drizzle each portion with a few drops of chili oil, if desired.
From the website The Kitchen Apartment Therapy

This recipe appears in: Soups