It’s mid July and slight acquaintances are apt to show up at your door with the gift of mass quantities of zucchini. They have a saying in Minnesota: “If you don’t lock your car during the summer, you’ll come back and find it full of zucchini.”
An excellent use for all of that zucchini is to make large quantities of zucchini curry soup. At the October Country Inn (check us out), we serve this soup with our French County dinner and it always gets rave reviews. To make a batch big enough to serve 5 or 6 persons, you will need:
- 10 ounces fresh zucchini (about 4 depending on size)
- 1 medium yellow onion
- 3 cups of chicken broth
- 1 tablespoon of curry powder
- 6 ounces of half-and-half
- Sour cream or yogurt and chopped chives garnish
It’s pretty easy to prepare. Wash the zucchini, trim off the ends, and cut the zucchini in half lengthwise. Place the cut side down so the cross-cut pieces don’t roll around, and cut the lengths crosswise into chunks about 1 or 2 inches wide. Place cut zucchini in a pot big enough to hold everything.
Take the onion and trim off the ends. Place the onion on one of the cut ends, and cut it in half vertically. Peel off all of the dry outer skin layers from both halves, place a half onion down on the flat side, cut lengthwise into thirds, and while keeping the lengthwise cut thirds together, cut crosswise into thirds. Repeat for the remaining half onion, and put all the cut onion in with the zucchini. Put the tablespoon of curry powder over the top of the zucchini and onion pieces in the pot, and pour in the chicken stock.
A word about the curry powder. There are lots of different formulations and brands of curry powder available. We use a particularly delightful variety that we highly recommend. Look for Sun Brand Madras Curry Powder prepared by Merwanjee Poonjiajee & Sons. It comes in square cans with cool designs all over.
Place the uncovered pot full of zucchini, onion, curry powder and chicken stock on a medium hot burner and bring to a boil. When it boils, cover the pot, reduce heat and simmer for 25 minutes. When done, remove the pot to a table or counter space where you can set up a blender and a strainer. Puree the cooked mixture on the highest speed in batches. Pour each pureed batch into a strainer placed over a second pot. Repeat until all cooked ingredients have been pureed and strained. Stir the half-and-half into the strained mixture and salt and pepper to taste. Serve with a swirled dollop of sour creme or yogurt garnished with chopped chives.
If you have a lot of zucchini, make a big batch, serve some for dinner, and pour batches, 4 cups in a batch, into 1 quart ziplock bags and freeze the rest for later. It lasts for months. We always make a triple batch (multiply the ingredients by three). If you have pots that are big enough, it’s not much more work for a lot more yield.