Barbara Bush’s Favorite Zucchini Soup

One of our wonderful readers sent us a message recently with a picture of recipe cards from the White House. The White House had sent them to her years ago during the George H.W. Bush administration. It turns out, when she wrote to them as a kid asking for their favorite recipes, they actually responded. This Zucchini Soup recipe from First Lady Barbara Bush was included. It’s easy to see why it was one of her favorites. 

 

 

I know what you’re thinking: zucchini soup? I thought the same thing.

I like zucchini, quite a bit actually. But I didn’t know if I’d love it in liquified soup form. Turns out though, with the addition of just a little bit of curry to it (I used a little less than Mrs. Bush’s actual recipe called for), the zucchini flavor is transformed into something totally unique and wonderful. Try it, and you’ll know exactly what I mean. And then you’ll promptly add it to your stash of must-make zucchini recipes, every time zucchini season rolls around.

INGREDIENTS

• 1 pound zucchini (about 2 large zucchini), diced
• 2 tablespoons shallot (or red or white onion, whatever you have on hand)
• 1 clove garlic, minced
• 2 tablespoons butter
• 1 teaspoon curry powder (I used a little less because I was afraid the curry would over power everything–it didn’t)
• ½ teaspoon salt
• 1 + ¾ cups chicken broth (you can substitute beef or vegetable broth)
• ½ cup cream

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DIRECTIONS

1. Melt butter in large frying pan over medium heat.
2. Add diced zucchini and shallots. Cook for 8-10 minutes or until veggies soften.
3. Add garlic and cook until fragrant.
4. Add curry powder. Cook for another 10 minutes or until vegetables are golden brown.
5. Pour cooked vegetables into a blender and add chicken broth and cream.
6. Blend until smooth. Serve immediately.