Curried Zucchini Soup
-from Maurine Avery, served at our MLS gathering February, 2002
5 tbs unsalted butter
2 onions, coarsely chopped
3 1/2 to 5 Tbs curry powder
6 cups Berta's Chicken Stock or canned broth
2 potatoes, peeled and cubed
1 ts salt
1 ts freshly ground black pepper
1 1/2 cups heavy or whipping cream
snipped fresh chives, for garnish
1. Melt 4 Tb of the butter in a soup pot. Add the onions and curry powder, and cook, uncovered, over low heat, stirring occasionally, until the onions are wilted, about 15 minutes. Then add the stock and potatoes; simmer, uncovered, for 15 minutes. Season with salt and pepper.
2. Slice 5 of the zucchini and add them to the soup pot. Simmer for 10 minutes.
3. Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream through the feed tube in a slow, stead stream. Pass the mixture through a food mill or a fine-mesh sieve, and return it to the pot. Keep it hot.
4. Julienne the reserved zucchini. Heat the remaining 1 Tb butter in a small skillet, add the julienned zucchini, and saute over medium heat until just wilted, 1 minute. Add this to the soup, garnish it with chives, and serve.
Serves 8. Do not freeze.