Puréed Zucchini Soup with Curry

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.

1 tablespoon extra virgin olive oil

1 small onion, chopped

2 garlic cloves, minced

2 pounds zucchini, diced (about 7 cups diced)

2 teaspoons curry powder

6 cups chicken stock, vegetable stock or water

¼ cup basmati rice

Salt to taste

Freshly ground pepper (I like a lot of it in this soup)

Pinch of cayenne

2 tablespoons fresh lemon juice

subheading: FOR GARNISH:

2 tablespoons chopped chives

1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer

Garlic croutons (optional)

Directions at cooking.nytimes.com

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