In this summer soup recipe, zucchini is cooked with a bit of onion in broth until tender. Once tender, it’s pureed until smooth and simmered with a bit of cream.
Ingredients :
1 ½ pounds zucchini about 2 medium
1 tablespoon butter
1 small onion diced
2 cloves garlic minced
2 ¼ cups chicken broth not low sodium
salt and black pepper to taste
½ cup heavy whipping cream
sour cream and fresh dill for garnish
Directions :
Dice zucchini into ½ " pieces, do not peel.
Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
Taste and season with salt and pepper. Garnish with sour cream and fresh dill.
