Zucchini Soup - cooking recipe

Ingredients

1/4 c. (1/2 stick) butter
2 lb. small zucchini, thinly sliced
5 Tbsp. finely chopped onions
4 c. chicken broth
1 1/2 tsp. curry powder (optional)
1/8 tsp. salt
1/8 tsp. cayenne pepper
1/3 c. croutons (if serving hot) or 2 Tbsp. chopped fresh chives (if serving cold) to garnish

Preparation

Melt butter in large skillet.
Add zucchini and chopped onion. Cover and cook 10 to 15 minutes, stirring often, until zucchini is soft but not browned.
Combine half of the zucchini mixture, 2 cups chicken broth, the curry (if used), salt and cayenne in food processor or blender.
Puree.
Pour into saucepan if serving hot or into large bowl if serving cold.
Repeat pureeing with remaining ingredients.
Combine batches.
If serving hot, heat soup in saucepan and garnish with croutons.
If serving cold, chill 2 hours.
Garnish with chives.
Makes 6 servings.