Cold Zucchini Soup with Curry
Try this Cold Zucchini Soup with Curry recipe, or contribute your own. "Creamy" and "Summer" are two of the tags cooks chose for Cold Zucchini Soup with Curry."I enjoyed this but only are it hot. I had it wish fish and I think if I had made some crusty garlic bread to dunk in the soup it would have been perfect." - Querian
Yield: 1 Servings Ready in 1 hours
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Cold Zucchini Soup with Curry Preparation
Rinse the zucchini and pat dry. Trim off the ends and cut about a cupful of zucchini into thin match sticks. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Drain and set aside. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. Add the onion, peeled and thinly sliced. Sprinkle with curry powder and stir to coat the pieces. Add the chicken broth and bring to a boil, cover, and simmer about 15 minutes or until zucchini is very tender. Whirl in a blender or food processor or put through a food mill. There should be about 4 cups. Add the cream, milk, salt and pepper to taste. Add the reserved zucchini stickls. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 to 8. (Recipe is from HICKORY HILL ZUCCHINIS by Barbara Cooley McNamee.) Posted to KitMailbox Digest by "Joanne L. Schweikj"
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