Curried Zucchini Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil |
1 cup chopped yellow onions |
1 teaspoon minced garlic |
2 teaspoons curry powder |
1/2 teaspoon salt |
pinch cayenne |
2 pounds zucchini, trimmed and chopped |
3 1/2 cups vegetable stock |
1/2 cup heavy cream |
chopped cilantro, garnish |
fried pappadums, or toasted pita triangles, accompaniment |
Directions:
1. In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
2. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
3. Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
4. To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
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