This soup freezes well to save for another time if you don’t add the sour cream until you are ready to reheat it and serve.

  • 1/2 cup butter
  • 1 medium onion
  • 1 1/2 pounds zucchini, sliced
  • 2 cups chicken broth
  • pepper (to taste)
  • 1/2 teaspoon basil
  • 1/2 teaspoon curry
  • 1/4 teaspoon nutmeg
  • 1/2 cup sour cream

Sauté zucchini and onion in butter until transparent. Add broth and seasonings. Puree mixture and return to stove top. Add sour cream slowly, just before serving.

 

by Debbie Baker