ZUCCHINI-PARMESAN SOUP

ZUCCHINI-PARMESAN SOUP image

Number Of Ingredients 12

Zucchini-Parmesan Soup
3 T. butter
4 cups zucchini, diced (about 1 lb.)
1 cup onions, diced
1 T. garlic, minced
2 cups chicken broth
1/4 tsp. ground nutmeg
1/2 cup carrot, diced
1/2 cup heavy cream (I sometimes sub evaporated milk)
1/4 cup parmesan cheese, grated
2 T. fresh parsley, minced
Salt and pepper to taste

Steps:

1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper. Yield: 4 1/2 cups Source: Cuisine at Home