This bright, flavorful soup is the perfect way to begin any summer meal! Don’t hesitate to replace the fresh peas with frozen if you can’t find them. For a really elegant appetizer, try adding lobster or crab as a sophisticated garnish.
Serves 4 to 6
In a large soup pot, melt the butter over medium heat and when it begins to bubble, add the carrots, celery, onions, and curry powder.
Cook, stirring, for 6 to 8 minutes or until the vegetables soften.
Add the zucchini and stock and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes or until the zucchini is tender. Stir in the cream, let the soup return to a boil, and then remove it from heat.
Transfer the soup, in batches, to a blender and process until completely smooth. Return the pureed soup to the pot and season with salt and pepper. Reheat if necessary and serve hot!