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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
2 pounds zucchini, unpeeled and thinly sliced |
1/4 cup finely chopped shallot |
2 cloves garlic, finely chopped |
3 1/4 cups chicken broth, divided |
1 cup whipping cream |
1/2 teaspoon salt |
1/4 teaspoon curry powder |
seasoned croutons |
Directions:
1. Melt butter in a small Dutch oven over low heat. Add zucchini, shallot, and garlic; cover and cook 15 minutes, stirring occasionally.
2. Place mixture in container of an electric blender; add 1 cup chicken broth. Process until smooth. Pour mixture into Dutch oven; add remaining broth, whipping cream, salt, and curry powder. Cook over medium heat, stirring frequently, until hot.
3. Ladle soup into individual serving bowls; garnish with croutons, and serve warm. Soup may also be served chilled.
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