Chilled curried zucchini soup

Chilled curried zucchini soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
90g butter
750g zucchini, chopped
120g spring onions, chopped
2 teaspoons curry powder
1 tablespoon ground cumin
500ml chicken stock
750ml buttermilk
freshly ground black pepper
salt
1/2 zucchini, to garnish
2 radishes, to garnish
1/2 carrot, to garnish

Method

  1. Melt butter in a large saucepan and add zucchini and spring onions. Cover and cook over low heat for 10 minutes, shaking pan occasionally and checking that vegetables do not colour.
  2. Add spices and cook for 2 minutes, stirring, then stir in stock. Pureé mixture in a blender or food processor. Pour into a large bowl, stir in buttermilk and season with salt and pepper. Chill for 4 hours.
  3. For garnish, slice vegetables thinly on a slant. Chill in iced water for at least 1 hour, then pat dry. Divide soup among chilled bowls, and garnish with vegetables.
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