I haven’t had a great “garden harvest” this year, mainly because I was too busy/lazy to water my veggie garden and it was just way too hot in the Pacific Northwest for my veggie garden to sustain itself. BUT my Zucchinis still grew with barely any water and so much determination has to be rewarded with a great new recipe. This soup is the perfect dish either for a hearty lunch served with some thick cut bread or as an appetizer soup for a dinner party. The soup can be prepared a day or two ahead and heats up great.
I am actually warming up a batch of soup for myself as I am typing up this recipe. Mike and I came home late fishing for humpy’s – a pink salmon that returns to its breeding grounds only every two years – and this soup will be perfect to warm me up from the lightly chilling river adventure.
Here a photo of how a Humpy looks like – for us non fisherman/women.
And here a photo how the “modern office” looks like. If someone would have told me 20 years ago that I would work one day on a river in the most western part of the USA while my husband is looking for the best fishing hole, I seriously would have questioned that person’s sanity. Not to mention I would wear Jeans, boots and not wear any make up – I didn’t even own a pair of Jeans when I moved to the US, just ALL black dressy clothes and now look at me – I couldn’t have adapted any better to the Northwest!
The soup is heated up and I am hungry, time to publish this post! And don’t forget to rout for the Seahawks this Sunday!
Curried Zucchini Soup:
Ingredients: (serves 4)
- 1 medium onion
- 1 small clove garlic, minced
- 1 small carrot, shredded
- 1 tablespoon butter
- 2 medium zucchini, sliced or chopped, about 1 ½ to 2 pounds
- 2 apples, peeled, diced
- 4 cups of chicken broth
- 2 ½ teaspoons curry powder, or to taste
- Salt , pepper to taste
- optional: Crème fraiche or cream; croutons
- In a large saucepan, melt butter over low heat; sauté the onion, garlic and carrot slowly until onion begins to yellow.
- Add zucchini, diced apples, chicken broth, and curry powder. Boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes.
- Carefully puree the hot soup in a blender in small batches. Add salt and pepper to taste. Serve soup topped with a splash of crème fraiche/cream and croutons and garnish with cilantro or Italian parsley leaves.