October 15, 2007

Curry Zucchini Soup

Curry Zucchini Soup

• 1 large yellow onion
• 1 tablespoon olive oil
• 1 tablespoon dried thyme
• 2 teaspoons curry powder
• 7 large zucchini cut into chunks
• 1 quart chicken stock
• 1 cup heavy cream
• 1/4 cup melted butter mixed thoroughly with 1/4 cup of flour
• salt & pepper

In a large pot, saute onion in olive oil until transparent. Add thyme and chopped zucchini. Cook until soft. Add curry powder, cream & stock. Bring to a boil; add butter & flour mixture. Reduce heat and simmer soup for 15 minutes. Puree soup in blender or use an immersion blender.  Season with salt & pepper to taste.

**It's the perfect fall/winter soup. My mom always makes it special on Christmas Eve. We look forward to it year after year. In the soup pictured above, I used whole milk instead of Half & Half. It tastes just fine that way. Serve with some crusty/cheesy bread or top with some bits of bacon and you have yourself a wonderfully hearty meal. ***

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