"Catherines" Curried Zucchini Soup

CURRIED ZUCCHINI SOUP
From "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise


Serves 6


2 tablespoons margarine (I used olive oil)
2 pounds zucchini, trimmed and coarsely chopped
1 medium onion, coarsely chopped
2 cloves garlic, minced or pressed
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon white pepper
4 cups chicken broth
1/2 cup milk (I used a mixture of 1/2 & 1/2 and skim milk)

I added a little parmesan cheese to my cup and it was perfect! Also, I was never a fan of curry but this really was very good. You can cut down on the curry if you'd like and I am sure it would still be great!



1. Melt the margarine in a large, heavy soup pot. Stir in the zucchini, onion, and garlic and sauté until the vegetables are soft, about 10 minutes. Stir in the curry powder, salt, pepper, and 2 cups of the broth. Remove from the heat and cool enough to handle.
2. Purée the mixture in a food processor or through a food mill and return to the pot. Stir in remaining 2 cups of broth and the milk. Reheat over medium heat without boiling, then serve.