I wanted a soup with leeks cooked in a fragrant curry butter, with the richness of chicken broth backing up the veggies. So that’s what I made. I still had lots of struggles with various kitchen implements – I tried to use a mandoline for the first time to make zucchini ribbons, and I couldn’t even figure out how to operate it, despite the three pages of instructions. But then I took the first bite of this soup, and man! It was so good! For only five ingredients – butter, leeks, zucchini, curry powder, and chicken broth – it was wonderfully flavorful and rich and smooth, with just the right amount of heat and spice. I loved it. And I felt somewhat redeemed for having struggled so much with the execution of everything. And I knew that I still had something worthwhile to share with you.

Curried Leek and Zucchini Soup

Curried Leek and Zucchini Soup

Serves 2.

  • 2 TBS butter
  • 1 large leek (about 1 lb), root and green parts removed, rinsed and sliced into rounds
  • 3/4 tsp curry powder
  • 2 medium zucchini
  • 3 cups chicken broth
  • salt to taste
  1. Melt the butter in a large pot over medium heat. Add the sliced leek and the curry powder and saute for 2-3 minutes. Chop 1 and 1/2 of the zucchinis into 1 inch pieces, reserving the remaining half a zucchini for garnish. Add the chopped zucchini to the pot and saute until leeks are tender, about 3-5 minutes longer.
  2. Add the chicken broth to the pot and bring to a boil. Keep at a low boil until veggies are tender, about 10-15 minutes. Remove from heat, and puree using an immersion blender. Taste for seasoning.
  3. Cut the remaining half of a zucchini into long thin strips. Use these as garnish on the warm soup.

Dining and Cooking