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The combination of pureed and julienned zucchini makes for a double delicious zucchini experience.

If you have a garden and grow zucchini you can't have too many recipes for zucchini.

Curried Zucchini Soup

Zucchini soup with potatoes, curry and cream.

Ingredients

5 tablespoons unsalted butter

2 onions, coarsely chopped

5 tablespoons curry powder

6 cups chicken stock

2 potatoes, peeled and cubed

1 teaspoon salt

1 teaspoon black pepper

6 zucchini

1 1/2 cups heavy or whipping cream

Snipped fresh chives, for garnish

Instructions

1. Melt 4 tablespoons of the butter in a soup pot. Add the onions and curry powder, and cook, uncovered, over low heat, stirring occasionally, until the onions are wilted, about 15 minutes. Then add the stock and the potatoes; simmer, uncovered, for 15 minutes. Season with salt and pepper.

2. Slice 5 of the zucchini and add them to the soup pot. Simmer for 10 minutes.

3. Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream through the feed tube in a slow, steady stream. Pass the mixture through a food mill or a fine-mesh sieve, and return it to the pot. Keep it hot.

4. Julienne the reserved zucchini. Heat the remaining 1 tablespoon butter in a small skillet, add the julienned zucchini, and sauté over medium heat until just wilted, 1 minute. Add this to the soup, garnish it with chives, and serve.

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