Categories: Soups

Ingredients

• 2 lbs. sm. zucchini (about 5), do not use lg.
• 5 tbsp. finely chopped shallots
• 4 tbsp. butter
• 4 c. chicken broth
• 1 1/2 tsp. curry powder
• 1 tsp. salt
• Croutons
• Chives
• Sour Cream (opt.)

Directions

1. Slice zucchini 1/4 inch thick and saute along with shallots in butter for 10 minutes, stirring to prevent scorching. Zucchini should be soft but not brown. Add curry and salt and stir for one minute. Add chicken broth and heat to simmering. Puree in batches in blender, add back to pot and reheat. Serve hot with croutons or cold with chives sprinkled on top. Can be served with a dab of sour cream on the top as well.

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