1 lb. cleaned, unpeeled zucchini
2 T. shallots (or onions or leeks)
1 clove garlic, minced
2 T. butter or margarine
1 tsp. Curry powder
1 3/4 C. chicken broth or three bouillon cubes dissolved in 1 3/4 C. water
1/2 tsp. Salt
1/2 C. half-and-half
Croutons, optional
Chopped chives, optional

Chop unpeeled zucchini, shallots and garlic. Melt butter in a heavy frying pan. Add chopped vegetables. Cook for 10-20 minutes (stir to keep from burning, you don’t want it brown).

Put cooked vegetables, curry powder, chicken broth and salt into blender and blend. Add half-and-half, blend.

Either heat until just piping hot, then serve with croutons or chill and serve cold with chopped chives. Makes 6-8 servings

Thanks to Barbara, Houston, TX.