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 Recipe: Cream of Zucchini Soup
A simple soup that can be served hot or cold.
| Yield |
6 servings |
| Time |
30 minutes |
| Tools |
- large saucepan with lid
- wooden spoon
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| Ingredients |
- 2 T butter or olive oil
- 1 medium onion, minced
- 2 pounds zucchini, grated
- 4 c vegetable stock or water
- 2 T dill, minced
- 1 c sour cream
- salt
- white pepper
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| Directions |
Heat the butter or oil over medium heat, add onion, and sauté, stirring frequently, until soft and beginning to color. Add zucchini and cook another 5 minutes, stirring occasionally. Add stock, bring to a boil, lower heat, cover, and simmer until tender, about 10 minutes. Remove from heat. Optional: Purée some or all of the soup at this point. Stir in remaining ingredients, taste, and adjust seasonings. Serve hot or cold.
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| Notes |
If you need to reheat the soup, don't allow it to boil. |
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