Recipe: Zucchini Soup

Title: Zucchini Soup
Categories: Soups, Vegetables
Servings: 6

1 tb Vegetable oil
1 md Onion, finely chopped
1 sm Clove garlic, minced or
2 sm OR 1 medium (total 8 ounces)
-zucchini, sliced
1 cn (13 3/4 oz.) chicken broth
-plus 1/3 cup water, OR 2
-cups water
1/4 ts Dill, or more to taste
-[definitely more!]

Salt and pepper to taste

Heat oil in heavy saucepan and saute onion and garlic until tender but not
brown, about 3 minutes. Add the zucchini slices and continue cooking,
stirring often, for another 3 minutes. Add the chicken broth or water,
dill and pepper. Bring to a boil, cover and simmer for 15 minutes.
Transfer contents to food processor or blender and process until smooth [we
don't bother; we just mash it]. Add salt to taste and reheat if necessary
in a clean pan.

Serves two generously.

NOTE: This soup may also be served cold. Chill thoroughly and whisk in a
dollop of plain yogurt before retasting for seasoning. Serve in chilled
bowls or mugs and sprinkle with additional dill.

Posted by Evvie Vincow. Courtesy of Fred Peters.

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