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Cold Zucchini Soup with Curry
Soupe de Courgettes au Curry

Serves: 6 : 6

In a stockpot, melt the butter and sweat the shallots for 3 minutes over medium-low heat. Add the curry powder and stir for one minute. Add the cubes of zucchini, 4 cups of water, salt and pepper. Cover and simmer for 20 minutes. When the zucchini are soft, purée with an immersion blender; add the cream and check the seasoning. Add the corn starch and let the soup thicken up for a few minutes. Add the cilantro and mix once more. Chill for at least 2 hours. Divide into 6 soup bowls and garnish with a cilantro leaf.

Recipe Contributed By

Recipe Category: Soups

2 Tbsp butter
2 shallots, minced
1 Tbsp curry powder
2 Lbs zucchini, cubed
Salt and pepper
3/4 cup heavy whipping cream
1 Tbsp cornstarch
6 sprigs of cilantro, chopped