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 3 into a heavy frying pan. Cook for 10 to 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.