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 tsp. salt
1/2 c. table cream

Chop unpeeled zucchini, shallots, and garlic. Put all three into 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 blender and blend. Add table cream. Heat and serve hot with croutons or chill and serve cold with chives. Serves 6 to 8.