Zucchini Soup - cooking recipe

Ingredients

1/4 c. margarine
2 lb. small zucchini, thinly sliced
5 Tbsp. finely chopped shallots (about 3)
4 c. chicken broth
1 1/2 tsp. curry powder
1/8 tsp. salt
1/8 tsp. cayenne pepper

Preparation

Melt butter in large skillet.
Add zucchini and shallots. Cover and cook for 10 to 15 minutes, stirring often, until zucchini is soft but not browned.
Combine half the zucchini mixture, 2 cups of broth, curry powder, salt and cayenne.
Puree in blender.
Repeat pureeing with remaining ingredients.
Combine batches.