Ingredients:
1 Large Onion halved and thinly sliced
1/2 oz Curry Powder
4 zucchini, halved lengthwise and sliced into 1 inch slices
32 oz Chicken Stock
Salt to taste
Directions: Heat oil in large pot. Add onions to heated oil and sweat for 5 minutes. Add curry powder and salt, cook for 2 more minutes. Add zucchini to mixture. Cook until zucchini is tender, about 10 minutes. Add chicken stock, put lid on pot and simmer for 20 minutes.
Blend soup mixture with an immersion blender until smooth.
Put in bowl and garnish with asiago cheese cracker and feta cheese.
Note to cook: If you do not have an immersion blender use an upright blender but buy one for next time. They are fabulous!
2 comments:
Are you not allowed to pluralize zucchini? Do your husbands eat this?
My one and only husband eats this when I only call it curry soup. And yes I guess you are right, zucchini not zucchinis
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