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.
- 8 medium
- 2 c
- low sodium chicken broth
- 3 clove
- garlic, minced
- 2 c
- 2% milk
- fresh dill
1Slice zucchini into chunks.
2Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
3Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
4Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
5If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.