dilled zucchini cream soup

Name: Dilled Zucchini Cream Soup
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 8 medium zucchini; 2 cup(s) low sodium chicken broth; 3 clove(s) garlic, minced; 2 cup(s) 2% milk; bunch(es) fresh dill

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Barbara Kelly

Rising Sun, MD

Updated on Mar 4, 2014

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.

Rate

Hot or cold this simple recipe is a winner. Top with plain yogurt and a ship of fresh dill for a great presentation.

prep time 10 Min

cook time 20 Min

method Saute

yield 8 serving(s)

Ingredients

8 medium zucchini
2 cups low sodium chicken broth
3 cloves garlic, minced
2 cups 2% milk
bunch fresh dill

How To Make dilled zucchini cream soup

Step 1

Slice zucchini into chunks.

Step 2

Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
Step 3

Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
Step 4

Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
Step 5

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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