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Zucchini Dill Soup


Zucchini Dill Soup

Zucchini Dill Soup

I have been getting all kinds of zucchini from friends who have gardens, so I have been making and freezing lots of muffins for hectic school mornings. But I decided I should probably branch out and be a little creative so I started searching for some ideas. I found this recipe for zucchini dill soup from PDX Food Love and just that day another friend had given me a huge bunch of dill (I think people know I like fresh stuff!) So I decided this was a good thing to try! I fell in love. Completely and utterly in love. We had a friend over that evening who is quite a foodie himself and he agreed, it was perfection. So long as you like dill :) There are a couple people in my family who are not too fond of dill and they ate the soup but gave ho-hum reviews. So if you like dill and a good creamy, smooth summer soup, this is for you. It would be divine served with a hunk of fresh baguette for light lunch.
Zucchini Dill Soup
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Side Dish
Serves: makes about 6 cups
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 very large zucchini, diced (5 or 6 generous cups of cubes)
  • ½ large white onion, diced
  • 3-4 garlic cloves, smashed
  • ¼ cup flour
  • 4 cups broth or stock
  • 2 tablespoons fresh dill, chopped
  • 1-2 tablespoons lemon juice, to taste
  • 2-4 tablespoons cream
  • Salt to taste
  • Serve with sour cream and a little extra virgin olive oil
Preparation Instructions
  1. In a large dutch oven, heat the olive oil just a bit and then add the zucchini, onion and garlic. Cook until soft.
  2. Add the flour and stir to coat all the veggies.
  3. Slowly pour in the broth a little at a time, stirring between additions.
  4. Add the dill and lemon juice and then transfer to a blender or food processor (or use a stick blender - even easier!) and blend until smooth. If using a blender, take the little center piece off the lid and cover with a clean tea towel or the whole thing will explode.
  5. Once blended and smooth, pour back into the pot and add the cream and salt. Taste and adjust seasoning.
  6. Serve with a bit of sour cream and olive oil.
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