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[Total: 2 Average: 5/5]
Gardens are beginning to give us an abundance of zucchini. What’s one to do with all of it? Here is a perfect soup that everyone will love. The curry is not overpowering and you may serve it either hot or cold.
- 1/2 Cup Butter
- 1 Large Onion (Chopped)
- 6 Garlic Cloves (Chopped)
- 2 1/2 Pounds Zucchini (Sliced)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Teaspoons Curry Powder
- 2 Cups Chicken Broth
- 1 1/2 Cups Amber Beer
- 1 Cup Sour Cream
- In a large-size stock pot, melt butter over a medium-high heat. Add chopped onions and garlic. Cook and stir for 1 minute. Add sliced zucchini, kosher salt and pepper. Cook for 10 minutes.
- Add curry powder and cook another 2 minutes. Add chicken broth and beer. Reduce heat to medium-low and cook for 20 minutes.
- In batches transfer to food processor or blender and puree until smooth.
- Return to stock pot and warm through. Stir in 3/4 cup sour cream.
- Ladle into serving bowls and garnish with a dollop of sour cream.
- Serves 4.
- © Victoria Hart Glavin
