2 lbs. zucchini
2 Tbsp. butter
1/3 c. chopped onions or shallots
5 c. chicken broth
½ tsp. cumin
½ tsp. chili powder
¼ c. corn meal
Salt and freshly ground pepper
1 c. sour cream
Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices. Melt butter, cook onions or shallots until wilted. Add chopped zucchini, broth, cumin and chili powder. Bring broth to a boil, whisk in corn meal. Cook until soft. Puree. Before serving, reheat and thin if necessary with water. Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating. Serve remaining sour cream at table as a garnish.