Southern California Coastal & Inland Valleys
I co-author this Organic Matters monthly column for the Sacramento Bee. The information is applicable to gardens everywhere. Even many of the local resources are accessible on the Web or by mail order.
Velvet Zucchini Soup
Thanks to Master Gardeners Elizabeth Wallenius and Jennifer Reed of the North Hollywood High School Community Garden for their yummy way to transform the bounty from their zucchini plants!
4-5 medium sized zucchini
2 tablespoons butter or margarine
2 tablespoons onion, chopped fine
1 clove garlic, minced
1 very scant teaspoon curry powder
1/2 cup light cream
1 can chicken broth
Wash and slice zucchini; saute with onion and garlic in butter or margarine about 5 minutes. Add curry powder and simmer, covered, for 15 minutes more.
Blend zucchini in blender; add cream, broth and blend further until mixture is velvety smooth. Heat and serve.
Serves 4 to 6.