Chilled Curried Zucchini Soup
|Unsalted butter||3 Tablespoon|
|Scallions||3 Medium, white part, thinly sliced|
|Celery stalk||1 Large, thinly sliced|
|Curry powder||1 Teaspoon (Or More To Taste)|
|Zucchini||3 Pound, seeded and cut into 1 1/2 inch chunks (6 Medium)|
|Chicken broth||4 Cup (64 tbs)|
|Chopped fresh italian parsley||3 Tablespoon (Flat Leaf)|
|Lemon||1⁄2 , juiced|
|Freshly ground black pepper||To Taste|
|Buttermilk||1 Cup (16 tbs)|
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.