Big Cottonwood Vineyards and Winery
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Recipes and Wine Pairing Suggestions
| Curried Zucchini Soup |
5 tablespoons unsalted butter
2 onions, coarsely chopped
5 tablespoons curry powder (more or less, to taste)
6 cups chicken broth or stock
2 potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 zucchini
1 1/2 cups heavy or whipping cream
Snipped fresh chives, for garnish
Preparation
Melt 4 tablespoons butter in a soup pot. Add onions and curry powder, and cook, uncovered, over low heat, stirring
occasionally, until the onions are wilted. (about 15 minutes) Then add the chicken broth and potatoes; simmer,
uncovered, for 15 minutes. Season with the salt and pepper.
Slice 5 of the zucchini and add them to the soup pot. Simmer for 10 minutes.
Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream through the
feed tube in a slow, steady stream. Pass the mixture through a food mill or a fine mesh sieve, and return it to the pot.
keep it hot.
Julienne the reserved zucchini into bite size portions. Heat the remaining 1 tablespoon of butter in a small saucepan,
add zucchini, and sauté over medium heat until just wilted, 1 minute. Add this to the soup, garnish with chives, and
serve.
Makes 8 portions, adjust amounts for a larger crowd or to make sure that there are leftovers.
From the incredible The New Basics Cookbook by Julee Rosso & Sheila Lukins
This is one of our favorite cookbooks, used almost weekly and it looks like it.
We highly recommend it as a must have in your library of cookbooks that just never seem to leave the kitchen.
Check your local independent bookseller.
Cheers!
Deb and Rick
2 onions, coarsely chopped
5 tablespoons curry powder (more or less, to taste)
6 cups chicken broth or stock
2 potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 zucchini
1 1/2 cups heavy or whipping cream
Snipped fresh chives, for garnish
Preparation
Melt 4 tablespoons butter in a soup pot. Add onions and curry powder, and cook, uncovered, over low heat, stirring
occasionally, until the onions are wilted. (about 15 minutes) Then add the chicken broth and potatoes; simmer,
uncovered, for 15 minutes. Season with the salt and pepper.
Slice 5 of the zucchini and add them to the soup pot. Simmer for 10 minutes.
Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream through the
feed tube in a slow, steady stream. Pass the mixture through a food mill or a fine mesh sieve, and return it to the pot.
keep it hot.
Julienne the reserved zucchini into bite size portions. Heat the remaining 1 tablespoon of butter in a small saucepan,
add zucchini, and sauté over medium heat until just wilted, 1 minute. Add this to the soup, garnish with chives, and
serve.
Makes 8 portions, adjust amounts for a larger crowd or to make sure that there are leftovers.
From the incredible The New Basics Cookbook by Julee Rosso & Sheila Lukins
This is one of our favorite cookbooks, used almost weekly and it looks like it.
We highly recommend it as a must have in your library of cookbooks that just never seem to leave the kitchen.
Check your local independent bookseller.
Cheers!
Deb and Rick
| A great warm up soup for a cool day or a rainy harvest. Wine suggestion: Big Cottonwood Prairie Star This is what we were harvesting that memorable (?) rainy harvest day. MANY THANKS to all of you that helped bring in the Prairie Star! |