I found this recipe over at Bewitching Kitchen. If you’ve got a few seconds, do yourself a favour and bookmark her site for time to drool in private later! Sally, a Brazilian transplant living in the United States with her husband and dogs, has a wonderful website brimming with mouth-watering recipes that I’m confident you’ll want to try your hand at.
Drooling aside, I decided to make this recipe mostly because I love curry and soup and zucchini, but also because I’d never heard of zucchini soup and had no idea what to expect.
While I’ve made a few changes (including dry roasting the curry powder and garnishing each bowl with crispy pancetta), the soup I made closely follows Sally’s. And oh my, it’s delicious. An hug in a bowl, if you will. This is definitely a dish that I look forward to making again soon! So without further ado..
- 1 tsp curry powder
- 3 large zucchini, cut into chunks
- 1 medium shallot, minced
- 1 tsp minced fresh ginger
- 1/4 tsp dry mustard
- 2c chicken stock
- 2 Tbsp raw rice
- salt and pepper
- 1/2 c half & half cream
- 150g diced pancetta
- Place the curry powder in a wide frying pan, and stir over low heat until the spice mix becomes more fragrant, approximately 45 seconds. Remove from pan and let cool.
- In a large saucepan, add all ingredients except for the cream, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 45 minutes.
- While the soup simmers, pan fry the pancetta over medium-low heat to desired crispiness (I like mine quite crispy). Remove to a plate lined with paper towel.
- Once the soup has finished cooking, blend it to a silky smooth consistency with an hand held blender. Season with salt and pepper, keeping in mind that the pancetta will add additional salt to your finished dish. Stir in cream.
- Serve topped with crispy pancetta.