DILLED ZUCCHINI CREAM SOUP

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Dilled Zucchini Cream Soup image

This is one of my "go to" soups. It's so easy to make and easy on the waistline and yet a real winner with a delicate flavor. What I love about it is, you can serve it hot or cold. I have made this for a cold winter night to serve with a salad and a crusty bread and I have served it chilled at an outdoor rehearsal dinner in July. It's always a hit.

Provided by Barbara Kelly @reidweaver

Categories     Cream Soups

Number Of Ingredients 5

8 medium zucchini
2 cup(s) low sodium chicken broth
3 clove(s) garlic, minced
2 cup(s) 2% milk
bunch(es) fresh dill

Steps:

  • Slice zucchini into chunks.
  • Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
  • Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
  • Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
  • If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.

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