Yield: 8 Servings
|1 large||Zucchini; sliced (4 heaping cups)|
|1||Onion; sliced thin|
|1 teaspoon||Curry powder|
|2½ cup||Chicken broth|
|1 cup||Sour cream|
|Salt and pepper|
Gently boil zucchini, onion and curry powder in chicken broth until soft.
Add sour cream, salt and pepper and puree in blender until smooth. Serve hot or cold.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .