Printed Tuesday, May 13, 2008 at 3:10:03 AM

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Zucchini Soup

1-1/2 lb zucchini 1/4 cup whipping cream
1-1/2 cup canned chicken broth 1/4 tsp. fresh nutmeg


Bring zucchini and broth to a boil. Reduce heat, cover and simmer until tender, approx. 15 minutes. Puree soup and return to pan and blend in cream, over medium heat. Season with salt, pepper and nutmeg.

Serves 4. Enjoy. Just 96 calories per serving and so easy.
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