Ingredients:
3 T. butter; 3 small onions, sliced thin; 1 clove garlic, sliced thin; 1 tsp. curry powder; 6 large zucchini, sliced; 2 tsp. salt; 1/4 tsp. pepper; 3 C. chicken broth; Juice of 1 lemon; 1-1/2 C. heavy cream or half and half; 1-1/2 T. dark rum
Preparation:
In a saucepan, sautee onions and garlic in butter until tender. Stir in curry and cook slowly for 2 minutes. Add zucchini, cover and cook on low for 6 minutes. Add salt and pepper and broth; simmer covered for 8 minutes. Put in blender or food processor (not too smooth) and return to pan; add lemon juice, cream and rum just before serving. Garnish with chopped chives. Serves 8.
