By Victoria Hart Glavin of Tiny New York Kitchen
Gardens are beginning to give us an abundance of zucchini. What’s one to do with all of it? Here is a perfect soup that everyone will love. The curry is not overpowering and you may serve it either hot or cold.
- 1/2 Cup Butter
- 1 Large Onion (Chopped)
- 6 Garlic Cloves (Chopped)
- 2 1/2 Pounds Zucchini (Sliced)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Teaspoons Curry Powder
- 2 Cups Chicken Broth
- 1 1/2 Cups Amber Beer
- 1 Cup Sour Cream
In a large-size stock pot, melt butter over a medium-high heat. Add chopped onions and garlic. Cook and stir for 1 minute. Add sliced zucchini, kosher salt and pepper. Cook for 10 minutes.
Add curry powder and cook another 2 minutes. Add chicken broth and beer. Reduce heat to medium-low and cook for 20 minutes.
In batches transfer to food processor or blender and puree until smooth.
Return to stock pot and warm through. Stir in 3/4 cup sour cream.
Ladle into serving bowls and garnish with a dollop of sour cream. Serves 4.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.