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  • 1/2 pound Unsalted Butter
  • 5 pounds Zucchini (washed, seeded, chopped and unpeeled)
  • 2 ea White Onions (chopped)
  • 5 stalks Celery (washed and chopped)
  • 2 Tbsp Garlic (chopped)
  • 2 Tbsp Curry Powder
  • 1/2 gallon Chicken Stock
  • 5 splashes Worcestershire Sauce
  • 2 cups Heavy Cream
  • Roux
  • Salt and Pepper


Servings 1


Step 1

Heat Butter and saute the Zucchini, Onions, Celery and Garlic until translucent. Do not brown. Add the Curry Powder, White Wine, Worcestershire and Chicken Stock. Simmer for 20 minutes. Puree and thicken with a Roux. Finish with the Heavy Cream and season with the Salt and Pepper.


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