My Review of this book:
The idea behind this collection of recipes is that Wells has asked her favorite chefs from her favorite Paris establishments for her favorite recipes and they get free publicity in return. What a concept!
I tried several recipes from this book and ALL were terrific. This one, for Curried Zucchini Soup, was a big hit at a recent dinner party and it's very easy to make. Other fine recipes include: White Beans with Mustard and Sage (Cocos Blancs a la Moutarde)
Recipe: The Market Gardener's Zucchini and Curry Soup
1. In a stockpot, combine the onions, oil. curry powder, and a pinch of sea salt. Stir to coat the onions. Cook, covered, over low heat, stirring until the onions are soft, 3 to 4 moinutes.
2. Add the stock and zucchini and stir to blend. Bring to a simmer over moderate heat, cover, and simmer gently for 20 minutes.
3. Process the liquid in a blender, food processor, or with a hand-held immersion blender until emulsified into a smooth-textured mixture. (The soup may be prepared ahead of time up to this point. Cool and refrigerate.)
4. At serving time, reheat the soup, and serve it in warm shallow soup bowls.
[My note: best served with sour cream and chopped chives]
* I think it serves 4
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