Noah Sheetz, Executive Chef of the Governor’s Mansion in Albany, New York appeared Saturday at the SUFFERN FARMERS’ MARKET (www.suffernfarmersmarket.org). He prepared the following recipe and more using local ingredients.
Chilled Curried Zucchini Soup
4 cups water
1 tablespoon, plus 2 teaspoons Kosher salt
½ teaspoon freshly ground black pepper
1 small white New York state white potato, like Kueka Gold or Salem,
or ½ russet potato, peeled and sliced
1 tablespoon white vinegar
¼ yellow onion, diced
1 rib celery, diced
1 clove garlic, minced
4 tablespoons butter
2 teaspoons curry powder
¼ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 zucchini, diced
1 handful fresh spinach or (any leafy green in season may be used as a substitute)
1 cup heavy cream
Bring the water to a boil in a large saucepan. Add the potato, salt and vinegar. Cover and simmer for 15 – 20 minutes until the potato is tender. Melt the butter over low heat in a sauté pan. Add the onion and celery and sauté for 10 minutes. Add the garlic and sauté another minute. Stir in the curry, cinnamon, cumin and cayenne. Continue to sauté over low heat for another 30 seconds. Add the onion-spice mixture to the potato water. Add the zucchini and spinach and cook for another 5 minutes until the zucchini is tender. Puree the soup in a blender for 3 – 5 minutes until it is smooth. Transfer to a bowl and whisk in the cream. Adjust the seasoning by adding more salt and pepper if needed. Chill the soup over an ice bath or in the refrigerator for several hours before serving.
Makes 6 servings.
embracing a sustainable lifestyle as a Locavore ... using locally grown and produced ingredients whenever possible ...