1 lb. cleaned, unpeeled zucchini
1 3/4 c. chicken broth (or 3 bouillon cubes)
2 tbsp. shallots (I use onion or leeks often)
1 clove garlic (minced)
2 tbsp. butter
1 tsp. curry powder
1/2 c. table cream
1/2 tsp. salt

Chop unpeeled zucchini, shallots and garlic. Put all three in a heavy frying pan. Cook for 10-20 minutes. (Stir to keep from burning - you don't want it to brown.) Put all ingredients into a blender and blend. Add table cream. Heat and serve hot with croutons or chill and serve with chives. (Serves 6-8.)