Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper.

Target recipe: scrub zucchini well before cutting or shredding. heat butter in large saucepan. add zucchini, potato and leek or onions. cover. steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom. add water or broth. lower heat to medium low. simmer until potato is tender, about 15 minute. put mixture into blender or food processor, puree until smooth. return to saucepan. add herbs. add half-and-half. reheat. serve hot with a spoonful of sour cream on top of each serving. use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.