Recipe Talk

I have the recipe listed as Velvet Zucchini Soup.

2 to 3 medium sized zucchini squash (reserve 1/2 of a zucchini for garnish)
2 tablespoons butter or butter flavored shortening
1/2 small onion, diced
1 fresh clove of garlic, minced
1 teaspoon curry powder
1/2 cup light cream
1 can chicken broth (approximately 14 ounces)

Wash and slice the zucchini ... in the butter saute the onion, garlic and zucchini slices until the zucchini is transparent (about 5 minutes). Add the curry powder, stir well to combine ... replace the lid and simmer on low heat for another 10 or 15 minutes. Blend in food processor or blender until smooth. Add cream and chicken broth and blend some more.

Serves 4 guys or six ladies. Juliene the remaining one half zucchini into match stick strips and sprinkle on the plated soup. To be really fancy, whip some heavy cream ... lightly salt it and give each soup plate or bowl a nice dollop and then, sprinkle on the zucchini strips. Lovely !

Can be served hot or cold but I prefer it served icy cold with some fancy cheddar cheese crackers.