Chilled Curried Zucchini Soup Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Unsalted butter3 Tablespoon
 3 medium scallions, white part only, thinly sliced
 Stalk celery1 Large, thinly sliced
 Curry powder1 Teaspoon
 Zucchini6 Medium
 Chicken broth4 Cup (16 tbs)
 Italian3 Tablespoon
 Juice of 1/2 lemon
 Ground pepper1 To taste
 Buttermilk1 Cup (16 tbs)
 Salt To Taste

Directions

In a large stockpot or saucepan, melt the butter.
Add the scallions and celery.
Cook over moderately low heat until softened,- about 5 minutes, stirring often.
Add the curry powder and continue stirring for 2 to 3 minutes.
Add the zucchini to the pot and cook until it begins to soften, about 5 minutes.
Pour in the chicken broth.
Bring to a boil, then lower the heat and simmer until the zucchini is very soft, about 15 minutes.
Stir in the parsley, lemon juice, salt, and pepper.
Working in batches, puree the soup in a food processor.
Transfer the puree to a large bowl and allow it to cool to room temperature.
Stir in the buttermilk, cover with plastic wrap, and chill for at least 4 hours or overnight.
If you prefer thinner soup, add more buttermilk.
Taste for seasoning just before serving, adding salt and pepper to taste.
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