Nutmeg adds nice flavor to this soup.
Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 pounds zucchini, cut into 1/2-inch pieces
1 1/2 cups canned low-salt chicken broth or water
1/4 cup whipping cream
1/4 teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese
Preparation
Step 1
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.
Step 2
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.
