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Chilled Curried Zucchini Soup

Food.and.film's picture
Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
  Buttermilk 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Zucchini
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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