Recipe: Hepburn's Zucchini Soup

HEPBURN'S ZUCCHINI SOUP

1/4 cup (1/2 stick) butter
2 lb. small zucchini, thinly sliced
5 Tablespoon finely chopped shallots (about 3)
4 cup chicken broth
1 1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Melt butter in large skillet. Add zucchini and shallots. Cover and cook 10 to 15 minutes, stirring often, until zucchini is soft but not browned.

Combine half zucchini mixture, 2 cups chicken broth, curry powder, salt and cayenne in food processor or blender.
Puree. Pour into saucepan if hot or bowl if served cold.

Repeat pureeing with remaining ingredients. Combine batches. Garnish accordingly.

Garnish:
1/3 cup croutons, if serving hot.
2 tablespoons chopped fresh chives, if cold.