October Country Inn
zucchini, cut into thick slices
1 onion, coarsely chopped
1 T curry powder (excellent quality)
3 cups chicken or vegetable stock
3/4 cups half and half
Salt and pepper
Put zucchini, onion, curry powder, and stock in a saucepan.
Bring to a boil, cover and simmer for 25 minutes, stirring
occasionally. Puree mixture in a blender, strain, and add
half and half. Season to taste with salt and pepper. Garnish
with a swirl of whipped creme fraiche, yogurt, or sour cream;
a sprinkle of chopped chives, and chive blossoms if available.