Description Edit

Serves four

Ingredients Edit

Directions Edit

  1. Coarsely chop onion.
  2. Melt butter in a pan, add onion, curry powder and crushed garlic.
  3. Cook, stirring few minutes or until onion is transparent.
  4. Place mixture in blender or food processor with roughly chopped zucchini, lemon juice and half the stock.
  5. Blend or process until vegetables are finely chopped.
  6. Stir in remaining stock and cream, cover, refrigerate for several hours.
  7. Push through fine strainer, discard vegetable pulp, season with salt and pepper.
  8. Refrigerate before serving.
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