Chilled Zucchini Soup
Cuisine: American
Author: Elizabeth Powell
Ingredients
  • 1 onion; chopped
  • 1/2 Cup butter
  • 2 Cups chicken broth
  • 1 large zucchini; cut in chunks
  • 1 bunch celery tops; 1 bunch
  • 2 bay leaves
  • 1/4 Cup chives; chopped
  • 3 Tablespoons fresh parsley; chopped
  • 1 teaspoon salt
  • 2 Cups buttermilk
  • 1 dash cayenne
  • 1 Tablespoon curry; to taste
Instructions
  1. Saute onion in butter. Add broth, zucchini, celery, bay leaves, chives, and parsley.
  2. Simmer until zucchini is very soft.
  3. Remove bay leaves, and puree in small batches with blender.
  4. Cool.
  5. Before serving, add buttermilk, salt, cayenne, and curry to taste.
  6. Chill and serve cold.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/chilled-zucchini-soup/1947/