Last night I jumped in front of the camera for the first time. After two hours and two recipes – a vinaigrette and cider-braised Delicata squash – we were all hungry and tired, so I threw some together dinner.
Digging through the vegetable bin I found two medium zucchini and a red pepper that had hours of viable edibility remaining. Into the pot they went with onion and garlic, and the last of a container of homemade stock. After a good press through the finest setting of my food mill, I added a good spicy yellow curry powder I had on the shelf. A little butter and cream for richness and the soup was ready to serve.
Honestly, this recipe was never supposed to be published. But, like some of the best food, it was created without a plan – no recipe. We had to rely on taste as the final arbiter of success.
Now enjoy. And if you don’t like how it tastes, change it. Make it better. Then tell me what you’ve done, so I can make it in my kitchen.
Curried Zucchini Red Pepper Soup
- 1 medium onion, diced
- 1-2 cloves garlic, minced
- 2 medium-large zucchini, about 4-5 cups diced
- 1 large red pepper, diced
- 3 cups vegetable or chicken stock
- 2 sprigs fresh thyme
- 1-2 tsp yellow curry powder
- Sherry vinegar
- 1 tbs butter
- 2-3 tbs fresh cream
- In a 3-4 quart saucepan, sauté onion over medium heat until softened, 3-4 minutes.
- Add garlic and cook 30 seconds or so until fragrant.
- Add zucchini and pepper. Cook, stirring frequently, until liquid evaporates and vegetables begin to soften.
- Stir stock into vegetables, add thyme and cook, covered, until vegetables are soft enough to mash with a fork. About 15 minutes.
- Press solids through a food mill and return to the stock. Alternatively, purée with an immersion blender or food processor.
- Season to taste with curry powder, a splash of vinegar, butter and cream. A little bite of heat is nice in this soup. Add a pinch of cayenne if needed.