Zucchini Velvet Soup - cooking recipe

Ingredients

12 medium to large zucchini
3 medium yellow onions
8 c. chicken broth, strained
16 to 24 oz. cream cheese
12 to 16 oz. half and half or milk
curry powder to taste
salt and white pepper to taste

Preparation

Cut up and boil squash and onions for 30 minutes in broth.
Put in blender to make a puree.
Add in blender cream cheese and half and half or milk.
Put small amounts in blender.
Season with curry powder to taste.
Heat and serve hot.
Can be halved or use 1/3 of recipe.
Add salt and white pepper to taste.
Serve 1 slice of zucchini on top.
This is served without crackers or bread.
Makes 24 to 30 servings.