Cream Of Zucchini Soup

Oxmoor House
about 1 1/2 quarts


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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


Melt butter in a small Dutch oven over low heat. Add zucchini, shallot, and garlic; cover and cook 15 minutes, stirring occasionally.

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.

Ladle soup into individual serving bowls; garnish with croutons, and serve warm. Soup may also be served chilled.

Created date

February 2010