CHILLED CURRIED ZUCCHINI SOUP WITH APPLE GARNIS This is rich tasting and elegant, different and delicious. It tastes creamy but without a drop of cream. The healthy yogurt makes it work and the curry powder adds an earthy brightness that’s perfection. I made this with Ethel’s farmer’s market zucchini, homemade chicken stock made from roasted chicken wing tips and mint from my garden. But I’m sure this recipe will work fine with good supermarket bought ingredients as well. But don’t forget to add your LOVE when making, the most important ingredient. CHILLED CURRIED ZUCCHINI SOUP WITH APPLE GARNISH – serves 4 – adapted from Pierre Franey 1 Tbs. unsalted butter 1 medium white onion, sliced 2 cloves of garlic, chopped 2 tsp. curry powder Salt 2 medium zucchini, trimmed and cut into 1/8” rounds 3 cups chicken stock 1 cup of plain yogurt (I used whole milk yogurt but not Greek) 1 Golden Delicious apple 2 – 3 stems of mint leaves for garnish Melt butter in a large pot on medium heat. Add onions. Cook stirring until onions are wilted, 2 – 4 minutes. Add garlic and cook stirring for one minute. Add curry powder and salt to taste. Stir for one minute. Add zucchini and chicken stock. Bring to a boil, then lower the heat to a simmer, cover and simmer for 10 minutes. Puree the soup in a blender, food processer or use an immersion wand blender. I like to use the immersion blender best. It has been the best investment – quicker, easier and less mess. Just stick it in the soup and whir! Refrigerate the soup, until very cold, preferably overnight. When it is cold, whisk in the yogurt, reserving a little for garnish. Peel and core the apple, then cut into small cubes and stir it into the soup. Ladle the soup into bowls, garnish with a dollop of yogurt and some mint leaves. For more recipes like this one, visit me at my website LOVE- the secret ingredient. Leave a Reply Cancel ReplyYou must be logged in to post a comment.