Description
This Creamy Curried Zucchini Soup is a warm and creamy comfort food-type soup that melts in your mouth and soothes your soul.
Ingredients
Units
Scale
Soup:
- 2 teaspoons butter
- 1 large onion, finely chopped
- 2 lbs. zucchini, unpeeled and sliced
- 2 cups chicken or vegetable broth (or stock)
- 1 teaspoon curry powder
- salt and cracked black pepper, to taste
Beurre Manié
- 2 tablespoons butter
- 1/4 cup flour
Instructions
- Melt the butter in a saucepan over medium heat. Add the onion and cook until it begins to soften, about 3 minutes.
- Add in the zucchini, chicken or vegetable broth, and curry powder and a pinch or two of salt, if you are using unsalted broth. Bring the soup to a boil, then reduce the heat and cover. Let it cook gently for 20 to 25 minutes, or until the vegetables are tender.
- Let the soup cool slightly, then transfer in batches to the blender or food processor. Process just until the soup is smooth. It should still have some green flecks from the unpeeled zucchini. If you’re using a food processor, strain off some of the liquid, then reserve it. Just process the soup solids (cooked vegetables) with enough liquid to moisten them, then mix it with the remaining liquid. If you’re using a blender, process the soup solids and the liquid together.
- Return the pureed soup to a clean (rinsed out) saucepan and reheat gently over low heat until hot. Do not let it boil.
- In the meantime, make the beurre manié by mixing the butter and flour together in a pan and cooking on low heat until it is thoroughly incorporated.
- Make sure the soup is hot, then drop small amounts – about the size of a large pea – into the soup. Wait until it is completely absorbed into the soup before you add anymore. Continue adding it until the soup is the consistency you want. You may not need all of the beurre manié. If you have any left over, store it in a covered container in the refrigerator until you’re ready to use.
- Try the soup and adjust the seasoning, if desired. Then ladle it into soup bowls and enjoy. I added some cracked black pepper as a garnish.
Notes
Adapted from: Soup: An inspiring collection of soups, broths, and chowders by Love Food and Soups by Marguerite Patten
- Category: Soup