Zucchini and parsley velouté

INGREDIENTS

5 zucchini
Half a bunch of parsley (leaves only)
1 potato
1 medium onion
Aromatic herbs
1 liter of chicken broth
salt pepper nutmeg
2 ts of cream cheese
2 ts of sour cream

RECIPE

Cut the onion into strips and potato in cubes and saute them with 1 ts of olive oil  without coloration. Add the zucchini, the aromatic herbs and the  parsley. let it cook for 3 minutes then add the  chicken broth and bring to a boil.

Cook about 20 to 30 minutes, then put in the blender, add the cream cheese and mix until you obtain  creamy texture. Put the velouté in  a  saucepan over low heat, add the salt, pepper, sour cream and the nutmeg. stir for some minutes,  serve hot and garnish with parsley or mint or basil leaves.