Creamy Zucchini Soup
From laika 15 years agoIngredients
- 11/2-2 lbs zucchini shopping list
- 11/2 cups vegetable broth or water shopping list
- 3 tbs. grated parmesan cheese shopping list
- 1/4 tsp. grated nutmeg shopping list
- to finish the soup (optional): two good splashes of whipping cream OR a drizzle of extra-virgin olive oil shopping list
How to make it
- Slice your zucchini in half, vertically, and then chop into 1/2 inch pieces.
- Put the zucchini into a soup pot and cover with broth or water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes.
- Puree the soup with an immersion blender until smooth.
- Add the grated nutmeg and cheese and season with salt and pepper.
- If using, whisk in the cream. Otherwise, ladle the soup into bowls and drizzle with a few drops of extra-virgin olive oil, if you like.
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