1 tsp. butter
1/2 c. minced onion
2 1/4 c. chicken stock
1 1/2 tsp. curry powder
4 c. coarsely chopped zucchini
1/2 c. skim milk
1/2 bay leaf

OPTIONAL GARNISH:

1 c. diced zucchini
1 1/2 tbsp. whipped cream
1/2 tsp. curry powder

Heat butter in 3 quart pot over medium heat. Add onion and 1 tablespoon chicken stock. Let cook gently until onions are tender. Add curry powder and stir to combine. Add remaining chicken stock, chopped zucchini, skim milk and bay leaf. Bring to simmer and simmer for 1/2 hour. Remove and discard bay leaf. Strain solids from soup and puree in blender. Stir well back into soup and CHILL.

OPTIONAL GARNISH: Steam diced zucchini for about 3 minutes and cool To serve: Chill bowl; sprinkle with diced zucchini and a small dollop of whipped cream. Sprinkle lightly with curry powder.