Directions:
- In large soup pot, melt the butter and saute the onion in it until golden.
- Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
- Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
- Add the half-and-half, and allow mixture to cool.
- Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
- Refrigerate for a minimum of 4 hours, to allow flavors to blend.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.66 Kcal (417 kJ) | ||
| Calories from fat | 68.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 12% | |
|---|---|---|---|
| Cholesterol | 20.85mg | 7% | |
| Sodium | 411.06mg | 17% | |
| Potassium | 512.1mg | 11% | |
| Total Carbs | 4.48g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 37mg | 62% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.2 Kcal (189 kJ) | ||
| Calories from fat | 31.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 12% | |
|---|---|---|---|
| Cholesterol | 9.45mg | 7% | |
| Sodium | 186.43mg | 17% | |
| Potassium | 232.25mg | 11% | |
| Total Carbs | 2.03g | 1% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 1.46g | 6% | |
| Vitamin C | 16.8mg | 62% | |
| Iron | 0.4mg | 5% | |
| Calcium | 20.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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