Buttermilk Zucchini Soup

posted by Irene 09-21-98 10:42 PM

Buttermilk Zucchini Soup

2 Tbs. butter or margarine
2 lbs. zucchini, ends trimmed but not pealed, chopped
1 cup of thinly sliced scallions
1 Tbs. ground cumin
1 Tbs. curry powder
2 cups water (or chicken broth)
3 cups buttermilk
salt, if desired, to taste
freshely ground pepper, to taste


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 zucchini is soft.

Stir in the cumin and curry, and cook the mixture, stiring, for about 2 minutes. Add the water (or broth), and purée the mixture in a blender or food processor.

Transfer the purée to a large serving bowl or tureen. Stir in the the buttermilk, and add salt and pepper.

Serve warm or chill the soup for 4 hours or longer.

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