RE: Zucchini Vichyssoise
Thanks, lamertz. Looks good. I”ve never had any luck growing squash so I’ll have to pick some up. Here’s one for you - Curried Zucchini Soup:
2.5C chicken stock
1 T olive oil
1.5 # zucchini, sliced
3/4 C yellow onion, finely chopped
1/2 t curry powder, or more to taste
Ground black pepper to taste
Garnish: nonfat yogurt
Saute the zucchini in a heavy bottomed pan for a couple of mins, add the onion and continue to saute until translucent. Stir in curry powder and cook for one minute. Add chicken stock, bring to a boil, reduce heat, cover and simmer for 30 mins.
Cool slightly then puree in a blender, adding black pepper to taste. Serve hot or cold with a dollop of yogurt.
Yield 4 C.
This comes from a cookbook from a very upscale restaurant operated by the Methodist Hospital system here for a while that was designed to be a completely heart-healthy menu, hence the nonfat yogurt. I always cheat on that!