2 lb. zucchini, lightly peeled
1/2 c. onion, coarsely chopped
5 c. chicken broth
1 c. cream or homo. milk
1/3 c. butter
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 tsp. curry powder

In saucepan, combine zucchini (thick slices), onion, curry powder, and broth. Bring to boil, cover, and simmer 45 minutes. Puree in blender. Pour into large bowl and add butter while still hot. When melted, add milk, salt, and pepper. Serve hot or cold in warmed or chilled cups. Garnish with chopped chives. Serves many.