Creamy Zucchini Soup Recipe

April 28, 2008 in Recipes by danky

Nutmeg adds nice flavor to this soup.

Makes 4 servings.

INGREDIENTS

  • 1 1/2pounds zucchini, cut into 1/2-inch pieces
  • 1 1/2cups canned low-salt chicken broth or water1/4cup whipping cream
  • 1/4teaspoon ground nutmeg
  • 1tablespoon grated parmesan cheese

    DIRECTIONS

    Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.

    Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.

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