Bring zucchini and 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 cheese; stir over medium heat until warm. Season with salt and pepper. Makes 4 servings. Bon Appetit October 1999 Per serving: 322 Calories (kcal); 25g Total Fat; (63% calories from fat); 11g Protein; 21g Carbohydrate; 86mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (998g)|
|Recipe Makes: 1|
|Calories from Fat: 295 (40%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 177mg||54 %|
|Sodium 535.9mg||18 %|
|Potassium 2248.2mg||59 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 18.3g|
|Protein 87.5g||125 %|
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Calories per serving: 741
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