I should be doing a lab about how mussels are keystone predators in the environment but I’m so excited about this soup! It’s one of those recipes you think to yourself “dang, that could be really good” and then attempt it…nervously tasting a tiny sip on the edge of your spoon when it’s done…and then dancing in front of the stove, diving your spoon in for a big old bite this time, celebrating the victory.
Creamy, smoky and a little sweet this soup does it all. I thought it would be more curry-ish, but it’s not at all. I kind of forgot it was even in there! And I put garlic in everything…it took a serious dose of self control to not plunk a big old clove in the soup pot. But this is perfect, just as it is…okay well maybe I added the eggplant and cut out a bunch of heavy cream…but anyways get your hands on some summer squash and get cooking!
PS. I picked up the New York Times cookbook and found all kinds of good stuff in there, one recipe is even from the 1880s!! So cool. This is just the beginning.
- 1 eggplant, roasted
- 4 large zucchini
- 1 large onion (about 1 cup) sliced
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon ginger (the powder kind)
- 1/2 teaspoon dry mustard
- 4 cups chicken broth
- 3 Tablespoons raw (uncooked) rice
- 2 Tablespoons half and half
- salt and pepper
- Roast the eggplant, click here for instructions!
- In a large pot or dutch oven add the zucchini, onion, curry, ginger, sprinkle of salt and pepper, and dry mustard. Mix together.
- Add the broth and rice, bring to a boil. Cover and simmer for 45 minutes.
- Uncover and remove from heat. Let it cool for about 10 minutes and then add the roasted eggplant.
- Get out a blender, food processor, immersion blender, etc. and puree the soup until smooth - doing small batches. If using a blender I recommend using a dish towel to hold the top down...you don't want hot liquid escaping...not that it happened to me or anything...
- You really do want it as smooth as you can get it!
- Add the smooth creamy soup back to the pot, add the half and half, taste it and probably throw in a bit more salt, maybe some pepper and reheat until warm.
Adapted from New York Times Cookbook - this recipe is from 1980.