2kilozucchinisliced lenght wise then cut into 1 cm slices
1literchicken or vegetable stock
1mediumonionthinly sliced
½teasnutmeg ground
1deciliterwhipping cream
salt and ground black pepper to taste
Instructions
In a large pot melt the butter then add the onions and zucchini. Toss to coat all the vegetables.
Add the stock and the nutmeg and bring to a strong simmer. Cook for 20 minutes until all the vegetables are soft and cooked through.
Remove from the stove and add the cream. Using an immersible blender or a food processor puree the soup until it is smooth.
Taste for salt and pepper. See Notes Below:
Notes
If the soup is too thick you can thin it with a little hot water.In the photo I served this with a hard boiled egg. But use your imagination, add croutons or a couple of cook shrimp.Be sure to taste for salt and pepper.