| 2 large
zucchini squash 1 large onion 2 cans chicken broth |
Salt, pepper,
and nutmeg to taste 1/2 cup cream |
| Cook zucchini, onion, and
broth until just tender, about 5 minutes.� Blend with spices and puree in blender.
� Just before serving, add cream and mix well.� May be served hot or cold. Serves 4 to 6 as opening course. � |
|