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Zucchini Soup

Zucchini Soup
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Yield: Serves 6-8.

Wonderful hot or cold. This can be frozen successfully, but do not add the cream until ready to use.

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  • 5 to 6 small or medium zucchini
  • 1 large onion, sliced
  • 1-1/2 teaspoons curry powder
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt and fresh ground black pepper
  • Chives, chopped for garnish


Cut zucchini into small pieces and place in kettle along with the onion and curry powder. Stir to coat pieces. Add chicken broth and bring to boil. Simmer 45 minutes. Put mixture in blender and puree. Add cream, milk, and salt and pepper to taste. Chill thoroughly. Serve with chopped chives sprinkled on top.
Updated Thursday, December 6th, 2007

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