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Curried Cream of Zucchini Soup

1 lb. fresh young zucchini
2 tbsp. butter
2 tbsp. minced shallots or green onions
2 cloves garlic, minced
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. water
8 oz. heavy cream
1 c. milk
Chopped chives

Wash, trim and slice zucchini thinly. Put into saucepan with shallots or onions, garlic, curry powder, salt and pepper. Cook over low heat for 5 minutes, stirring occasionally. Puree vegetables in blender. Return to saucepan and stir in cream and milk. Carefully reheat and serve hot with chopped chives on top.

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