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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Redding's North Plate by Diane Hawthorne Ingredients:
1 1/2 lbs zucchini, cut into 1/2-inch pieces |
1 1/2 cups canned low sodium chicken broth or 1 1/2 cups vegetable broth |
1/4 cup whipping cream |
1/4 teaspoon nutmeg |
1 tablespoon grated parmesan cheese |
Directions:
1. Bring zucchini and chicken broth to boil in heavy, medium saucepan.
2. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
3. Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan.
4. Add cream, nutmeg and parmesan cheese; stir over low heat until warm. Season to taste with salt and pepper.
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