Now that it’s officially summer, access to fresh vegetables is limitless. Zucchini, peas, and carrots are some of the most popular and, coincidentally, some of the best ingredients for summer soups, both hot and cold. This zucchini soup is not only colorful and delicious, it’s also very trendy served chilled in 3-to-4-ounce shot glasses. It makes a refreshing sip between courses, but it’s delicious served full size as a starter. If you love curry powder, feel free to add a bit more; if you like a little crunch with your soup, top it with Bacon Breadcrumbs. If you'd like more recipes like this, visit my website, where you can order signed copies of my cookbooks.

Chilled Zucchini Soup

Serves 6 to 8

5 to 6 medium zucchini, rinsed, dried, ends trimmed

1 large onion, thinly sliced

1 1/2 teaspoons curry powder

3 cups homemade chicken stock or canned low-salt chicken broth

1 cup heavy cream

1/2 cup milk

Salt and freshly ground pepper to taste

Finely chopped fresh chives for garnish

1. Cut zucchini in half lengthwise and then cut halves into1/2-inch slices. Transfer to medium saucepan and stir in onion and curry powder. Stir to coat.

2. Add stock or broth, bring to boil, then reduce heat to low; cover, and simmer, stirring occasionally, for about 30 minutes, or until zucchini is tender.

3. Working in batches, transfer mixture to food processor or blender and purée until smooth. (May be prepared to this point 1 day ahead). Stir in cream, milk, salt and pepper. Chill thoroughly.

4. To serve, ladle soup into shot glasses or shallow bowls and sprinkle with chives.

Bacon Bread Crumbs

2 slices bacon

2 slices white sandwich bread

2 tablespoons minced fresh flat-leaf parsley

Freshly ground black pepper to taste

1. In medium skillet over medium heat, cook bacon for 7 to 9 minutes, or until crisp. Transfer to paper towels to drain. Discard all but 1 tablespoon fat from pan.

2. In mini food processor, pulse bread 8 to 10 times to medium-fine crumbs. Transfer bread crumbs to bacon fat and cook, stirring occasionally, for about 8 minutes, or until golden. Transfer to small bowl.

3. Pulse bacon in food processor to fine bits and stir into the breadcrumbs. Stir in the parsley and pepper. (Store leftover breadcrumbs in refrigerator for up to 3 days).

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Tags: Cooking, Cuisine, Menus, Recipes, Soups


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