4 cups zucchini, diced

1 cup onions, diced

1 Tbsp. garlic, minced

2 Tbsp. butter

2 cups vegetable broth

¼ tsp. ground nutmeg

½ cup carrots, diced

½ cup heavy cream

¼ cup grated parmesan

2 Tbsp. dried parsley

Salt and pepper

In a large saucepan cook zucchini, onions, and garlic in butter. Cook 10 minutes, stirring occasionally. Stir in broth and nutmeg and ring to a boil. Reduce heat and simmer until zucchini is very soft.

Remove 2 cups of zucchini and set aside. Puree soup with a blender or food processor then return the aside zucchini and carrots, cream and parmesan. Simmer soup until carrots are tender and cheese is melted, stirring often.

Finish soup with parsley, salt and pepper.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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