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Zucchini Soup

2 lbs. sm. zucchini (about 5), do not use lg.
5 tbsp. finely chopped shallots
4 tbsp. butter
4 c. chicken broth
1 1/2 tsp. curry powder
1 tsp. salt

Slice zucchini 1/4 inch thick and saute along with shallots in butter for 10 minutes, stirring to prevent scorching. Zucchini should be soft but not brown. Put half of mixture into blender with half of the liquid, curry powder and salt. Blend for 1 minute. Repeat with rest of ingredients. Serve hot with croutons or cold with chives sprinkled on top. (Serves 6.)

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