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Curried Zucchini Soup
4 T. butter
2 pounds zucchini, unpeeled and thinly sliced
4 T. finely chopped shallots
2 tsp. curry powder
1 tsp. salt
1 cup chicken broth
2 cups Half and Half
Melt the butter in a skillet and add the zucchini and shallots; cover and simmer 10 minutes. (Do NOT brown). Add the curry powder and salt and continue to cook until tender. Let cool. Put the zucchini in a food processor and process until smooth. Add the chicken broth and Half and Half; process until the mixture is creamy. Chill and garnish with sour cream and chives.
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