You just never know what I am going to make with my farmers’ market finds. This time, zucchini is the ingredient. How about cold zucchini soup? I always experiment with my recipes and love feedback from friends especially with any new recipe concoction. I served this last weekend and all responses were very positive. So, I will definitely make this recipe again and you should definitely give it a try. Perfect to make with the abundance of zucchini that is on the horizon at all markets.
- 2 pounds zucchini, thinly sliced
- 1/2 cup yellow onion, minced
- 1/4 cup unsalted butter
- 2 teaspoons curry powder
- 1 cup half and half
- 3 cups chicken broth
- salt, to taste
Saute zucchini and onion in butter for 10 minutes. Add curry powder, half and half, chicken broth. Bring to a boil and simmer for 15 minutes. Add salt. Let mixture cool. Puree in a food processor and chill. Serve with a dollop of sour cream and a sprinkling of fresh chives, if desired.