Velvet Zucchini Soup

This is a favorite soup in our house. It came from the newspaper many years ago. I haven’t looked at the recipe for years and just guess at the proportions. I think I use more onion (usually use sweet onion) and less broth. I usually make a big batch because the puree freezes very well and can be ready quickly with some broth and milk added. It’s great to take to a gathering because you can transport the puree, broth and milk in well-closed containers then finish at the destination. I used to make it with half and half for many years, but I have recently just used our wonderful fresh skim milk from the local dairy. It may not be as velvety, but is it very good and healthier. From this I have learned you can make a puree of other veggies with onion and garlic and have a great soup. You can fix it thinner for a first course, or leave it thicker for a heartier lunch soup.

ingredients

2 middle sized zucchini
2 tablespoons butter (olive oil is fine, as well)
2 tablespoons onion, chopped fine
1 clove garlic, minced
1tsp curry powder
1/2 cup light cream
1 can chicken broth (or veggie broth for those who refer not to have chicken)

directions

Wash and slice the zucchini to saute with the onions and garlic in the butter ’til their spirit is broken, about 5 minutes. Add the curry powder and simmer, covered about 15 minutes more; blend in blender or food processor. Add cream, broth and blend some more. Serve hot or cold, perhaps garnished with a little finely chopped zucchini.

Source: Sue Eisenger