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Zucchini Soup

1 lb Small zucchini; cleaned & sliced thinly
1 tb Margarine;
2 tb Onion; chopped finely
1 Clove garlic; crushed
2 tb Water
1/2 ts Curry powder;
1/2 ts Salt
1/2 c Skin milk;
1 3/4 c Chicken broth;


Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, arlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cookin. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food proccessor fitted with stell blad and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.


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