Curried Zucchini Soup With Apple Garnish

• 1 tablespoon butter
• 1 cup sliced onion (1 medium white onion)
• 2 cloves garlic, peeled and chopped
• 2 teaspoons curry powder
• Salt to taste
• 2 medium zucchini, trimmed and cut into 1/8-inch rounds, about 3 cups
• 3 cups chicken stock, fresh or canned
• 1 cup plain yogurt
• 1 golden delicious apple
• 1 bunch fresh mint leaves

1. Place butter and onions in a deep pot over medium heat.
2. Cook, stirring, until the onions are wilted, about 2 minutes.
3. Add the garlic.
4. Cook, stirring, for one minute.
5. Add the curry powder.
6. Season with salt to taste.
7. Add the zucchini.
8. Stir for a minute.
9. Add the chicken stock.
10. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
11. Puree the soup in a blender or food processor.
12. Refrigerate.
13. When the soup is cold, stir in the yogurt, reserving a little for garnish.
14. Peel and core the apple; then, cut it into small cubes, and stir into the soup.
15. Garnish soup with a dollop of yogurt and some mint leaves.

butter, onion, garlic, curry powder, salt, zucchini, chicken stock, plain yogurt, golden delicious apple, mint

Taken from cooking.nytimes.com/recipes/8440 (may not work)