Even though I have downsized the garden, I managed to squeeze in spots here and there for four zucchini plants. If two of them manage to live through the scratching chickens around here, it will be fine. If no zucchini plants survive, it will still be fine, because as you know, by the end of summer folks will be begging you to take it off their hands. HE won’t touch the stuff. Never has and never will. I shouldn’t even mention the time I made several loaves of cinnamon zucchini bread for the freezer, which he polished off without ever knowing the ingredients. If you don’t say anything, I won’t. Not including HIM, this recipe is a family favorite passed on by my mother. As with everything, I have tweaked it a little to make it my own, which is probably exactly what my daughter will do when she makes it. Our mothers taught us well. This healthy soup manages to taste creamy without the addition of cream, doubles easily, and freezes well. You can make it with those bags of zucchini cluttering up your freezer that you have no idea what to do with. It also is a way to use up those submarine-sized squash that seem to show up in your garden overnight. In a good gardening year, I am so tired of zucchini that I toss those to the chickens.
Here is the recipe, which serves four:
2 pounds (about 4 medium) zucchini, scrubbed and sliced 1 medium onion, diced 4 Tbs. butter or olive oil
2 cloves chopped garlic 2 tsp. curry powder 1/2 tsp. red pepper flakes 2 cups chicken (or vegetable) stock 1/2 cup water
salt and black pepper to taste grated parmesan or romano cheese as a topping, if desired
Heat butter or olive oil in a saucepan, add onions and zucchini and cook until onions are carmelized. Add the rest of the ingredients and simmer until the zucchini is soft, about 15 minutes. Cool slightly and blend with an immersion blender (Has anybody seen mine? I can’t find it ever since I reorganized the kitchen!) or place in a blender or food processor and blend until smooth. Bring back to a simmer before serving.
The Minnesota Farm Woman 