Buttermilk-Zucchini Soup

Taken from some cookbook whose name I cannot remember

Yields roughly 6 servings

This curry-flavored cold soup is a good way to make a dent in the late-summer mother lode of zucchini. If desired it can be colorfully garnished with thin slices of carrots, zucchini, and radishes or minced parsley.

2  tablespoons butter or margarine
2  pounds zucchini, ends trimmed but not peeled, chopped
1  cup thinly sliced scallions
1  tablespoon ground cumin
1  tablespoon curry powder
2  cups chicken broth
3  cups buttermilk
Salt, if desired, to taste
Freshly ground black pepper, to taste
Thinly sliced vegetables for garnish (optional)
  1. Melt the butter or margarine in a large, heavy saucepan. Add the zucchini and scallions, cover the pan tightly, and cook the vegetables over moderate heat for about 10 minutes or until the zucchini is soft.
  2. Stir in the cumin and curry, and cook the mixture, stirring, for about 2 minutes
  3. Add the broth, and puree the mixture in a blender or food processor
  4. Transfer the puree to a large serving bowl or tureen. Stir in the buttermilk, and add salt and pepper. Chill the soup for 4 hours or longer. If desired, serve the soup garnished with thinly sliced vegetables

Danny Says: Obviously, to make this kosher, one or both of the buttermilk or broth have to go. More margarine or coffee rich can double for buttermilk, and/or you can get by with boullion cubes.
Danny Sadinoff
Last modified: Tue Aug 13 21:12:37 EDT 1996