As the air gets a slight bit chillier during our New England evenings, hot soups make their way back into our kitchens. This one is particularly delicious, with its lovely green color and tasty curry flavor. The recipe is super simple, and offers the perfect bridge between summer produce and and the warm food that brings coziness to our homes. Here’s hoping you love it just as much as my family does!
Ingredients:
- 3 cups of chopped zucchini
- 1 medium sized yellow onion
- 1 clove of garlic
- 1 (10.5 oz) can of chicken broth
- 1 teaspoon of curry (for those that like spice, feel free to add more)
- Salt and pepper (to taste)
- Cream (as much as makes for your preferred thickness, it shouldn’t need more than a half pint)
- Chopped chives for garnish
Ingredients:
- Cook all of the above ingredients in the chicken broth.
- When they are soft enough for a fork to go through them easily, use an immersion blender to smooth the ingredients into a soup-like consistency. (If you don’t have an immersion blender, a regular blender will also do the trick!)
- Before serving, add salt, pepper, and cream to taste. Eat it hot (or try it cold) and add chopped chives to make it Instagram-worthy!
No Comments