Last week was my week to entertain two of my friends for Scrabble, and we had agreed from the beginning that we’d each eat lunch at home first. No pressure on the hostess except for some cookies and tea. After all, we’re getting together to play Scrabble, not to eat. But I was still sipping on a small glass of my new favorite cucumber soup (my third batch in a month) when the ladies arrived. I had plenty, so I gave both Gloria and Irene a small glass too. Gloria mentioned that it was similar to her favorite chilled zucchini soup. I promptly asked for the recipe, and the next day I had it in my hands. It is similar to the cucumber soup I make, but yet it’s different too. It’s a combo of zucchini and green onions, but this one is thickened with cornstarch, and has some curry powder to give it a little zip. And, you add a shot or two of some sweet white wine (Sauterne, if you have it) to it. So, it is different from the other one. I couldn’t wait to make it.
The recipe is very straight forward – you sauté the onions in butter, add garlic, the sliced zucchini, some chicken broth, seasonings, then whiz it up in the blender. Then you add cold milk mixed with the cornstarch, bring it up to a boil, cool, add the Sauterne, and chill. I had some good Wolfgang Puck’s chicken broth, so added that instead of using canned granules, but then I also added a little spoon of chicken bouillon concentrate. I buy it from Penzey’s, and think it’s better than any others I’ve ever used. Really good chicken flavor.
I added a goodly jolt of curry powder to it – I’d purchased a new one, and it was much hotter than I’d anticipated. So I stirred in some sour cream to the finished soup, to bring down the heat a little bit. Otherwise, I made no alterations to the soup. My DH adored it – he had two bowls of it, and he really enjoyed the heat (curry) in it. Just be gentle unless you know how hot your curry powder really is. Next time I might serve it with a little sprinkling of fresh chopped mint on top. Zucchini and mint go together well. Thyme and zucchini go together well, too, if that sounds more interesting.
Chilled Zucchini Soup
Recipe: From my friend, Gloria D.
1/3 cup butter
1 cup green onions — diced, using all the tops too
1 clove garlic — minced
3 cups zucchini — sliced, about three
1 cup chicken broth — or water
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon curry powder — or more to taste
4 cups milk
2 tablespoons cornstarch
1/4 cup sauterne wine — or other white wine
1. In a large saucepan melt butter. Add onion and cook about 5 minutes. Add garlic during the last minute. Add zucchini slices and continue cooking for about 10 minutes, stirring frequently, until zucchini is fairly soft. Add broth, bouillon cubes and all seasonings. Cover and simmer for 10 minutes. Place batches of the soup in a blender and blend until smooth, about 30 seconds.
2. Return soup to saucepan. Stir cornstarch into the milk and dissolve thoroughly, then add to soup. Cook until it comes to a boil, remove from heat, add wine, cool to room temperature, then chill.
Per Serving: 173 Calories; 12g Fat (63.2% calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 463mg Sodium.