Recipe by Eris
Recipe courtesy Emeril Lagasse, 2002, via FoodNetwork.com. This wonderfully fragrant cold soup is a good way to use up summer squash, and it is a perfect accompaniment to an Indian dinner.
Top Review by phinney
This is ambrosia!! Even my squash-hating brother found it "acceptable"! I also tried it with Greek yogurt instead of cream and that, too, was good - different, tangy, but delicious. I've used both yellow and zucchini, and in combination. It's a winner.
- 3 tablespoons unsalted butter
- 1 1⁄2 cups chopped yellow onions
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon cayenne
- 2 lbs summer squash, cut into 1-inch cubes
- 3 cups chicken stock
- 3⁄4 cup heavy cream
- 16 small pappadams (lentil wafers)
- 1⁄4 cup finely chopped seeded cucumber
- 1⁄4 cup minced fresh cilantro
Directions See How It's Made
- In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
- Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds.
- Add the squash and cook, stirring, for 3 minutes.
- Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes.
- Remove from the heat. With a hand-held immersion blender, puree on high speed.
- Add the cream, stir, and adjust the seasoning, to taste.
- Cool to room temperature, then refrigerate until well chilled.
- Preheat the fryer to 350 degrees F.
- Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each. Drain on paper towels.
- To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.