Sunday, February 12, 2012

Julia's White Loaves Redux and my favorite soup ...

BRRRR...the temperature this morning in north Florida was in the low thirties, which for us is pretty darn cold.  This Florida girl doesn't like cold weather, so when the temperature drops I go into hibernation.  That means comfort foods...warm soups, homemade bread, braised meats, stews, and rich desserts.  The TV weather guys and gals are saying this little cold snap will last a few days, so I decided to make my favorite Curried Zucchini Soup.  I first had this soup in a local cafe on a cold afternoon and was instantly hooked.  It's warm, creamy and satisfying while at the same time light.  Thanks to Google, I had a recipe 5 minutes after I got home.  Martha Stewart gets the credit for this one and no surpise that it costs only about $.65 per serving, takes all of 10 minutes prep time, 20 minutes cooking time, and a few minutes to blend voila! it's ready to eat.  The best's really low calorie.  Add some homemade bread and a salad and you have a perfect lunch.  Also a great way to use up all that extra zucchini from your summer garden.

Adapted from:  Everyday Food
Makes 4 generous servings

1 tablespoon olive oil
1 medium onion, chopped
Kosher salt
2 garlic cloves, minced
2 teaspoons curry powder (I use 1 level tablespoon)
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
4 cups water
Toasted sliced almonds for garnish (optional)

1) In a large pot or dutch oven, heat oil over medium heat. Add onion and 1 tablespoon salt (not a typo). Cook until onion is tender and a little translucent, 4 or 5 minutes, stirring occasionally. Add garlic and curry. Cook 30 seconds to 1 minute, until fragrant, stirring constantly.

2) Add zucchini, potato, and 4 cups water. Jack up the heat. Once it comes to a boil, drop heat to medium-low and cook for 10 or 15 minutes. Veggies should be tender at the end.

3) Blend with an immersion blender or a stand blender (may have to be done in 2-3 batches). Blend until smooth and creamy.  Garnish with toasted almonds.  Serve.

*Can be served cold (add a spoonful of Greek yogurt as a garnish).  Freezes well.

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