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.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    I have a ton of zucchini that I picked up at market and I need to use it. Just found one way I'm going to use it. Great post. You have my 5.
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