Zucchini Bisque


Source: Barbara Pistrang

1 medium onion, chopped
1 clove garlic, minced
1 small carrot, chopped small
1 T butter or margarine
2 medium zucchini (about 1-1-2 to 2 pounds), sliced
4 cups chicken broth (made with bouillon is fine)
2 to 2-1/2 tsp. curry powder
salt and pepper to taste

Slowly saute onions, garlic and carrots in butter over low heat until onions begin to yellow. Add zucchini, chicken broth and curry powder. Bring to a boil and boil for 2 minutes. Lower heat, cover and simmer for 20 minutes. Carefully puree soup in the blender in small batches. Add salt and pepper to taste. Enjoy.

Note: this recipe may also be made with a combination of vegetables.