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This is the time of year when you start looking for ways to use the over-abundance of zucchini that comes your way. I don’t know how it is that just a couple of zucchini plants can produce so many zucchinis, but mine always do! This year I decided to “outsmart” the zucchini and not plant any, and wouldn’t you know that my well-meaning neighbor saw I didn’t have any and kept sharing his! Anyway, I love zucchini, but let’s face it, you can only eat or give away so much zucchini bread before you just can’t stand anymore! And, in these tough economic times, you really hate to waste anything right? So what to do with all that darn zucchini? I recently found this delicious zucchini soup recipe in a cookbook I found at an antique store and think it’s terrific…I hope you do too.
2 zucchini, sliced
1 ½ cups chicken broth
Salt and pepper
1 medium onion, sliced
1 tbsp. butter
1 ¼ tsp. curry powder
Sour cream
In a medium pot over medium heat, cook zucchini in broth until tender, about 10 minutes. Season with salt and pepper to taste. In a small pan, sauté onion in butter until soft and translucent; add curry powder and remove from heat. Blend zucchini and onion in blender (or use and immersion blender if you have one). Ladle into bowls and serve with a dollop of sour cream.
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