Creamy Zucchini Soup

• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. nutmeg
• 1 to 1 1/2 c. milk
• 1 (14 oz.) chicken broth
• 4 small red or 2 Russet potatoes
• 2 Tbsp. vegetable oil
• 1 c. chopped onion
• 1/2 c. minced fresh parsley
• 3 medium size chopped zucchini

1. In saucepan bring potatoes to boil; reduce heat.
2. Cover. Simmer 15 minutes.
3. Drain.
4. Peel and cut into chunks.
5. Set aside. In large saucepan, over medium heat, heat oil.
6. Add onion and zucchini.
7. Saute 5 minutes.
8. Stir in potatoes, broth, salt, pepper and nutmeg.
9. Bring to boil.
10. Reduce heat.
11. Cover and simmer 15 minutes.
12. Remove from heat.
13. Cool slightly.
14. Transfer mixture to blender or food processor.
15. Add parsley; puree until almost smooth.
16. Add milk.
17. Serve hot or chilled.
18. Makes about 5 cups.

salt, pepper, nutmeg, milk, chicken broth, red, vegetable oil, onion, fresh parsley, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454875 (may not work)