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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg. Ingredients:
4 medium zucchini, shredded |
1 medium onion, chopped |
1/2 cup butter, cubed |
2-1/2 cups chicken broth |
1 cup heavy whipping cream |
3/4 teaspoon salt |
1/2 teaspoon minced fresh basil |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
sour cream and additional nutmeg, optional |
Directions:
1. In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
2. Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired. Yield: 6 servings.
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