Curried Zucchini Soup
|Zucchini||8 Medium, washed, ends trimmed, and cut into thick slices|
|Chicken broth||4 Cup (64 tbs), homemade or canned|
|Onions||2 Medium, chopped|
|Curry powder||1 Tablespoon|
|Milk/Cream||1 1⁄2 Cup (24 tbs)|
Place zucchini in a medium saucepan with chicken broth, onion, and curry.
Cover and simmer until vegetables are tender, stirring occasionally.
Pour mixture into work bowl of food processor or blender.
Puree until smooth.
Return puree to saucepan, add milk and heat.
Do not boil.