Curried Zucchini Soup

Servings: 8
Ingredients:

8 md Zucchini (about 2 lbs.),
-washed, ends trimmed and
-cut into
Thick slices
4 c  Chicken broth
2 md Onions, chopped
1 tb Curry powder, or to taste
1 1/2 c  Milk or cream

Set aside a few zucchini slices for garnish. In medium saucepan combine
remaining zucchini, broth, onions and curry powder. Cover; simmer,
stirring occasionally until vegetables are tender. Puree in blender, food
processor or food mill, in several batches if necessary. Return puree to
saucepan; add milk; heat (do not boil).

Makes 8 servings.

From Woman’s Day Magazine, May 22, 1984

Posted by Kathy Campbell. Courtesy of Fred Peters.