This recipe is most useful in mid-August through September, when one's intelligence is measured by how many ingenious ways one can use up the eternal zucchini harvest. The children and I ate this nearly every day for lunch for a week straight last summer, and I didn't hear complaints until the end of the week, so that's something. If one's family eats that much zucchini soup in one week, then the recipe's worth keeping.
It's best to eat it while shouting this poem all together. Trust me.
*Notes:
1. After making it the first time, I just added ingredients, to taste, and threw in a ton more zucchini and chicken stock. You do the same. Also, I've never once chilled it before we eat it for lunch, but leftovers are even better the next day after the flavors have settled into the whole soup.
2. I sometimes add diced potatoes to this, too, and blend them in with the zucchini, before adjusting the spices to suit.
Curried Zucchini Soup (source: Emeril Lagasse, my best buddy)
4-6 servings
Ingredients:
1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable or chicken stock (we use chicken)
1/2 cup heavy cream (we probably just used milk)
Chopped cilantro, garnish, if desired
Directions:
In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro, and serve with pita toast. This soup may be served hot or cold.
In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro, and serve with pita toast. This soup may be served hot or cold.
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