Zucchini Dill Soup
Recipe By: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/09/zucchini-dill-soup/