A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

July 16, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes, Other Print This Post Print This Post

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This Culinary Tour de France would not be complete without a great soup. Trust me, I picked the right recipe…this Zucchini and Curry Soup is really good. By using hot curry powder, you can add an extra “zing” to it. I imagine having some of this soup on hand to help me warm up after a cold bike ride in the winter. It also doesn’t have a lot of added fat making it light yet filling.

Zucchini and Curry Soup
(Potage de Courgettes au Curry)
From: The Paris Cookbook

1 large onion, peeled, halved lengthwise, and cut into thin half-moons
2 Tablespoon extra-virgin olive oil
2 teaspoons curry powder or to taste (I used hot curry powder.)
Fine sea salt to taste
1 quart homemade vegetable stock
4 small zucchini (about 12 ounces total), rinsed and cut into thin rounds

In a stockpot, combine the onions, oil, curry powder, and a pinch of sea salt. Stir to coat the onions.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Cook, covered, over low heat, stirring, until the onions are sft, 3 to 4 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Add the stock and zucchini and stir to blend.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Bring to a simmer over moderate heat, cover, and simmer gently for 20 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Process the liquid in a blender, food processor, or with a handheld immersion blender until emulsified into a smooth-textured mixture. (The soup may be prepared ahead of time up to this point. Cool and refrigerate.)

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

At serving time, reheat the soup, and serve it in warm shallow soup bowls.

4 Trackbacks/Pingbacks

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