Curried Zucchini Soup

Name: Curried Zucchini Soup
Yield: 8 portions
Ingredients: 5 tablespoons curry powder; 6 cups Berta’s Chicken Stock or canned broth; 5 tablespoons unsalted butter; 2 onions, coarsely chopped; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 6 cups Berta’s Chicken Stock or canned broth; 2 potatoes, peeled and cubed; 1½ cups heavy or whipping cream; snipped fresh chives, for garnish; 6 zucchini; 1½ cups heavy or whipping cream

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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

Ingredients

5 tablespoons unsalted butter
2 onions, coarsely chopped
5 tablespoons

Spicy
Gluten-free
Soup

Method

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 potatoes; simmer, uncovered, for 15 minutes. Season with the salt