- 3 tbsp butter.
- ¼ cup all purpose flour.
- 1 ½ pounds zucchini, washed, trimmed and cut into 2-inch rounds.
- 1 medium yellow onion, peeled, trimmed and quartered.
- 3 cups chicken or vegetable broth.
- 2 cloves garlic, trimmed and quartered.
- 1 ½ tsp curry powder.
- 1 bay leaf.
- ⅛ tsp cayenne pepper.
- ⅛ tsp white pepper.
- ½ tsp salt or to taste.
- 1 cup whole milk or half and half.
Directions:
- Make a roux by melting butter in a small sauté pan. Mix in flour and stir over medium-low heat until golden brown and smells like roasted nuts.
- Place the following ingredients in a soup pot: zucchini, onion, broth, garlic, curry, bay leaf, cayenne, white pepper and salt.
- Bring to a boil over high heat, turn down the heat and simmer for 45 minutes.
- Remove the vegetable mixture from the heat and take out the bay leaf and add the roux.
- Carefully puree the mixture with a hand immersion blender or a standard blender in batches.
- Stir in milk or half and half.