All that zucchini

It's the time of year when all my good Mormon friends - the ones with gardens, I mean - are trying to use up their zucchini.

Here is a very sophisticated and delicious soup from the Everyday Food "Great Food Fast" cookbook (great cookbook, by the way!) to help you out.

Curried Zucchini Soup

1 tbsp olive oil
1 tbsp salt
1 med. onion, rough chopped
2 tsp curry powder
2 large cloves garlic, minced or pressed
3 small to medium zucchini, rough chopped
1 medium russet potato, peeled and diced
4 c water

Cook onion in oil with salt until translucent. Add curry powder and garlic; stir. Add zucchini, potato and water. Simmer 15 minutes or until zucchini is cooked. Puree in batches in the blender.

Seriously, so good.

We had it last night with lemon-garlic broiled chicken, basmati rice, garden pear and grape tomatoes, and a yogurt-scallion sauce.

And once again the kids ate cold cereal ... they are cuckoo.