cooking again.

Curry Zucchini Soup:

1 large yellow onion
1 tablespoon of olive oil
1 tablespoon of dried thyme
2 teaspoons curry powder
7 large zucchini cut into chunks
1 quart of chicken stock
1 cup of heavy cream (i use half & half)
1/4 cup of melted butter mixed thoroughly with 1/4 cup of flour



In a large pot, Sautee onion in olive oil until transparent. Add Thyme and zucchini. Cook Until soft. Add curry powder, cream & stock. Bring to a boil. Add butter & flour mixture. Reduce heat and simmer soup for 15 minutes. Puree soup in blender or use an immersion blender.

I added a bit of garlic powder and cayenne pepper.

and we had toasted no knead bread (leftover from TG) with melted provolone (with a wee bit of garlic salt)

and wine.

oh, and it was good.