Curried Zucchini Soup

I often think of my mother, but as Chanukah approaches her memory burns bright.  She would stand at the kitchen counter with her box grater, and one by one grate the potatoes on the side with the finest holes.  Grated, not shredded.  No food processor in sight, just hard work that often resulted in raw knuckles.  The same pan was used to fry them each year, the one pan that produced a golden disc, not dark brown and not soft, but thin and crisp.  Since they were served as the main course, there were always plenty of Latkes to go around, and I would alternate between topping them with sour cream, apple sauce, or my personal favorite, just plain sugar.

For some reason my mother chose tuna salad as the side dish, and everyone was given hot tea which she served in drinking glasses.  The golden color of the Laktes was echoed in the color of the tea, my mother’s holiday china, and in the lights of the Menorah.  She loved the melodies of the Chanukah songs, and so each year we sing the Yiddish variation of Chanukah Oy Chanukah, a tradition we have carried on in tribute to this diminutive, brave, woman who made our home shine so bright.

 Chanukah, Oy Chanukah
A yontev a sheyner
A lustiger, a freylecher
Nito noch azayner

Alle nacht in dreydl
shpilen mir
zudik heyse latkes
Esen Mir
Geshvinder
tzindt kinder
Di Chanukah lichtelach ahn

Lomir alle singen
Und lomir ale Shpringen
Und lomir ale tantzen in kon

Lomir alle singen
Und lomir ale Shpringen
Und lomir ale tantzen in kon

 I think hot soup goes better with latkes, especially one that serves as another venue for sour cream.

Curried Zucchini Soup

2 Tb butter

1 Tb olive oil

1 medium onion, diced

1 small clove garlic, minced

1 small carrot, chopped

2 Tb butter

4 medium zucchini, coarsely chopped

4 cups pareve chicken broth

2 1/2 teaspoons curry powder, or to taste

salt and pepper to taste

In a large pot add butter and olive oil over low heat till butter is melted.  Add the diced onion and sauté till translucent but not brown.  Add garlic and carrots and cook for about 10 minutes.  Then add zucchini, chicken broth, and curry powder.  Season with salt and pepper.  Bring soup to a boil, and reduce heat to low, cover, and simmer for 20 minutes.
Carefully purée the soup in the blender in small batches.  Don’t forget to serve with a dollop of sour cream.  Happy Chanukah!Enjoy,

Irene