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: combine first 5 ingredients in a soup pot and boil with lid on for 15 minutes. while the zucchini is poaching, combine butter and onion in another saucepan over medium heat. cook onions until tender but not brown. add flour to the onions and cook 2 minutes. add salt and pepper. add warm milk and stir over medium-high heat until bubbly and thick. after the zucchini is poached, use an immersion blender off-heat to puree the mixture, alternately, you can carefully transfer the mixture to a blender or food processor and puree it. add the pureed zucchini mixture to the soup base mixture and stir over medium heat until thickened. adjust seasoning to taste. serve with fresh grated parmesan and garlic toast.