Cold Curried Zucchini Soup
Nutrition
Calories: 256.36 kcalCarbohydrates: 15.98 gProtein: 8.24 gFat: 19.31 gSaturated Fat: 11.9 gCholesterol: 51.92 mgSodium: 187.06 mgFiber: 3.05 gVitamin A: 26.11375 IUCalcium: 226.73 mgIron: 1.51 mg
Ingredients
- 6 tbsp butter
- 1 small onion minced
- 1 small leek with 1 inch of green, cleaned and chopped
- 2 lbs zucchini scrubbed, trimmed, and diced
- 1 tbsp curry powder or to taste
- 1/2 tsp ground cumin
- 2-1/2 cups Chicken Stock
- 2-1/2 cups buttermilk
- Salt
- Freshly ground pepper
- chopped fresh coriander or parsley
Instructions
- In a large saucepan, melt the butter over moderately low heat and in it sauté the onion and leek until tender. Lower the heat, add the zucchini, and cook, partially covered, until soft, about 10 minutes, stirring occasionally. Add the curry and cumin and cook, stirring constantly, for 3 minutes.
- Remove the pan from the heat and stir in the chicken stock. Purée the mixture in a food processor or food mill, transfer to a large bowl, and stir in the buttermilk. Chill the soup for 3 or 4 hours.
- Before serving, add salt and pepper to taste. Divide among chilled soup bowls and garnish with the chopped fresh coriander or parsley.