Saturday, October 2, 2010
Fall is officially here. Birds fly in formations for their long migrations. Leaves are dropping and changing color. The morning light comes a little later and the air a little crisper, perfect time for warm and hearty soups. This soup smells like Autumn to me. The potato gives it some body and the mild flavor of the zucchini combines nicely with the curry and ginger as it hits the back of your throat with a little heat. A splash of vinegar at the end brightens up the flavor. This recipe is adapted from the Moosehead Restaurant Daily Special Cookbook with only a few minor changes. Served this with a garnish of scallions.
2 cups of diced onions
1 tablespoon olive oil
3 cloves of garlic (minced)
1 teaspoon grated fresh ginger root
2 teaspoons of curry powder
2 1/2 cups of vegetable broth
2 cups cubed Yukon potatoes
5 cups sliced zucchini (cut into 1/4-inch thick half circles
1 teaspoon salt
1 cup milk
3/4 cup plain yogurt
1 tablespoon cider vinegar
Garnish with fresh cilantro, scallions or chives
Saute onions in oil over medium heat about 10 minutes until translucent. Add garlic, ginger root and curry powder and saute for 1 minute stirring constantly. Add vegetable broth, potatoes, zucchini and salt. Cover pot and bring to a boil, then reduce heat and simmer for 10 minutes. Check vegetables for firmness and cook another 5 to 10 minutes until vegetables are tender. Remove from heat. Stir milk and yogurt together then add to soup, then add vinegar. Puree in blender in small batches until smooth. This can be served hot or cold, great with a green salad.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...
Salmon Chowder We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my ...