Yesterday I made this Zucchini Soup with a touch of curry & finished with a dallop of creme fraiche and big homemade parmesan croutons
I love when the days are long, the breeze is warm and the sun shines bright leaving the tips of your shoulders perfectly bronzed and freckled and your cheeks a little rosy. I think this time of the year is the perfect time for cold soup and the perfect time to use an ingredient bursting out of local gardens, zucchini.
I know that curry and zucchini might sounds like an odd combo but the curry just adds a hint of spiciness and I think makes an interesting twist. You could always go the traditional route and just leave it plain possibly with a dash of nutmeg.
2 small white onions
3 cloves of garlic
Few Tbls extra virgin olive oil
1 teaspoon of Curry
pinch of Sea Salt and pepper
1/4 cup of vermouth
2.5 cups of homemade chicken broth (or 1 bullion cube and a few cups of water)
1/4 cup cream if more richness is desired
dollops of creme fraiche
1 baguette diced into large croutons
Step 1: Dice the onion and garlic.
Step 2: Add the olive oil to a large soup pan and over medium heat add the garlic until it becomes fragrant.
Step 3: Next add the onion and cook for about 5 mins until it becomes soft and translucent.
Step 4: Add the diced zucchini, sea salt, pepper and teaspoon or so of curry. Simmer on med high until you achieve a nice light golden brown on the veggies.
Step 5: Add the sweet vermouth and cook off for a few minutes.
Step 6: Now add the chicken broth and bring to a bowl. Cover and reduce the heat to low. Bowl for about 20-30 mins.
Step 7: While the soup is cooking add the croutons to a hot 400 degree oven. Sprinkle the bread with olive oil, a touch of curry and a sliver of parmesan. Watch carefully and take out after about 7 mins.
Step 8: To finish the soup, take your soup immersion blender and blend the soup until desired consistency (I like pretty smooth for this soup). Add the 1/4 cup of cream if you want a richer soup.
To Finish: Serve in small soup bowls or big mugs for a trendy touch. Add 2 or 3 croutons to each cup followed by a touch of olive oil, a tiny sprinkle of curry and a pinch of sea salt and pepper. Serve at room temperature or chill in the fridge for 20 mins before serving. I plated this with daisy's i picked from the garden. A few bent from their stems so I picked off the loose flowers, filled a little dish with water and had them float. I love this look because it's simple and tranquil looking and creates a relaxed setting.
I also like this vegan recipe for Mexican Zucchini soup http://www.vegalicious.org/2008/07/07/mexican-zucchini-soup/