DILLED ZUCCHINI CREAM SOUP
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
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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