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Curried Zucchini Soup

8 md Zucchini (about 2 lbs.), washed, ends trimmed and cut into thick slices
4 c Chicken broth
2 md Onions, chopped
1 tb Curry powder, or to taste
1 1/2 c Milk or cream


Set aside a few zucchini slices for garnish. In medium saucepan combine remaining zucchini, broth, onions and curry powder. Cover; simmer, stirring occasionally until vegetables are tender. Puree in blender, food processor or food mill, in several batches if necessary. Return puree to saucepan; add milk; heat (do not boil).

Makes 8 servings.


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