Prep 10 mins
Cook 30 mins
A long time ago, in another life, one summer saw a wealth of zucchini. Until that time, I hadn’t really had much zucchini and really didn’t know quite what to do with it. Someone, I think it was a girl friend but it might have been a sister-in-law, gave me this recipe for Zucchini Soup. The flavours are amazing and, incredibly, the soup is delicious either hot or cold. It’s also dairy free, but still quite creamy. This has become one of our favourite summer soups. We’ve even served it chilled, in shot glasses as an appetizer!
- 2 lbs zucchini, washed, trimmed, and thinly sliced
- 1 large onion, minced
- 2 tablespoons butter or 2 tablespoons olive oil
- 4 cups chicken broth
- 1 teaspoon curry powder
- 1 tablespoon lemon juice (or to taste)
- chives, chopped
- salt, to taste
- Sauté the zucchini and onion in the butter (or oil), covered, until soft. In a bowl, combine the chicken broth, curry powder and lemon juice. Add zucchini and onion. Purée the mixture in a blender until smooth. Transfer to saucepan; add chopped chives and 1 tsp salt, or to taste. Heat through to serve, or refrigerate and serve cold.
- Serves 6-8.