Yield
about 1 1/2 quarts

How to Make It

Step 1

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

Step 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.

Step 3

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

Oxmoor House Homestyle Recipes

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