The soup can be served hot or cold, depending on the weather, the rest of the meal, or your mood.
4 zucchini, small to medium size, sliced
1 1/2 yellow onions, chopped
1 1/2 tsp curry powder
3 cups chicken stock
1 cup sour cream
Salt and pepper
Chopped chives and additional sour cream for finish
In a saucepan, cook zucchini, onion and curry powder in chicken stock until vegetables are soft.
Puree the mixture in batches in a blender or food processor until it is smooth. Add salt and pepper to taste. Add the cup of sour cream and mix thoroughly.
I use a blender for this recipe and if I’m very careful, I can mix the sour cream with the entire puree in a blender bowl.
Recheck the salt and pepper.
Serve the soup either hot or chilled. Add a dollop of sour cream to each bowlful and sprinkle it with chives.
Serves 4 – 6.
