Zucchini Soup

1. 1

   Melt butter in large skillet.

2. 2

   Add zucchini and chopped onion. Cover and cook 10 to 15 minutes, stirring often, until zucchini is soft but not browned.

3. 3

   Combine half of the zucchini mixture, 2 cups chicken broth, the curry (if used), salt and cayenne in food processor or blender.

4. 4

   Puree.

5. 5

   Pour into saucepan if serving hot or into large bowl if serving cold.

6. 6

   Repeat pureeing with remaining ingredients.

7. 7

   Combine batches.

8. 8

   If serving hot, heat soup in saucepan and garnish with croutons.

9. 9

   If serving cold, chill 2 hours.

10. 10

    Garnish with chives.

No additional tips available.