Jodee’s Zucchini Soup

“In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.”

YIELD: 8 servings

INGREDIENTS:

• 1/4 cup butter
• 1 medium onion, chopped
• 1 1/2 pounds zucchini, washed and sliced
• 28 ounces chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup half-and-half

INSTRUCTIONS:

1.  Melt the butter and saute the onion in it until golden. Add the zucchini and saute over medium-high heat until limp (10 to 15 minutes).
2.  Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes, add the half-and-half, and let the mixture cool.
3.  Puree the broth mixture in a blender. (Do this in batches, if necessary.) Refrigerate for a minimum of 4 hours, to allow the flavors to blend. Serve hot or cold.

PER SERVING:

•  5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 2 grams of protein.