CURRIED ZUCCHINI SOUP

I know it is summer and not necessarily soup season but when the fresh zucchini comes on I can't resist making this soup. It is hard to get good zucchini in the winter. It aways tastes bitter to me.

Chop ½ large or one small onion with 2 sliced garlic cloves and 2 T light oil butter in a dutch oven size pan. Stir until the onion and garlic are brown and caramelized. Add 1 rib if sliced celery and 5 cups of water. Simmer for 10 minutes and then add 1½ lbs of zucchini cut into cubes. (This is about 3 medium- 7-8 inches long and 2 inches wide) Small crook neck would be good too. Peel and cube one medium potato or one red potato with the skins on if you like. Then add 4-5 broccoli flowerettes or a little chopped cabbage (cabbage is good). The broccoli is optional but the restaurant I had this in said they added a little so I did and liked it. Frozen is fine. Simmer for 20 minutes until everything is soft. Blend—hopefully you have a hand blender, which is worth the $10 at Walmart. If not pour into the regular blender in batches as it fits. Add curry, salt and pepper to taste, I think people don’t like curry because recipes call for too much. Start with ½ tsp. and build up to the desired taste. I like Golden Curry paste in the oriental section of the grocer. I like 1 cube in this. Then add ½ C. whipping cream or 1 C. half and half.