Zucchini Soup Recipe
Zucchini Soup is mainly taken in monsoon season. The just the right combination of shallots, garlic clove, butter, zucchini (courgettes), flour, curry powder, chicken bouillon, basil leaves, milk, and Parmesan cheese garnished with salt and pepper makes the Zucchini soup a delightful soup.
Ingredients
2 finely sliced shallots
1 finely sliced garlic clove
2 tbsp butter
1 lb zucchini (courgettes)
3 tbsp all-purpose (plain) flour
1 tsp curry powder
1 chicken bouillon (stock) cube
2 basil leaves
1 1/4 cups milk
Salt
Pepper
2 tbsp grated Parmesan cheese
Directions
Put the shallots and garlic in a casserole with the butter.
Cover and microwave on HIGH for 2 minutes.
Rinse and top and tail the zucchini (courgettes) and slice into 1/4 inch (0.75 cm) rounds.
Sieve the flour and curry powder together over the shallots and garlic and stir well.
Crumble the bouillon (stock) cube over the mixture.
Add the zucchini (courgettes) and 1 1/4 cups (300 ml/1/2 pint) of water.
Cover and microwave on HIGH for 10 minutes, stirring after 2 minutes and again after 4 minutes.
Rinse the basil and snip with kitchen scissors.
Puree the vegetable mixture in a food processor.
Heat the milk in a bowl on HIGH for 2 minutes.
Add the puree and salt and pepper to taste.
Pour the soup into a tureen, add the Parmesan and snipped basil, stir
Cover and microwave on HIGH for 2 minutes.
Rinse and top and tail the zucchini (courgettes) and slice into 1/4 inch (0.75 cm) rounds.
Sieve the flour and curry powder together over the shallots and garlic and stir well.
Crumble the bouillon (stock) cube over the mixture.
Add the zucchini (courgettes) and 1 1/4 cups (300 ml/1/2 pint) of water.
Cover and microwave on HIGH for 10 minutes, stirring after 2 minutes and again after 4 minutes.
Rinse the basil and snip with kitchen scissors.
Puree the vegetable mixture in a food processor.
Heat the milk in a bowl on HIGH for 2 minutes.
Add the puree and salt and pepper to taste.
Pour the soup into a tureen, add the Parmesan and snipped basil, stir
