Chilled Dilled Zucchini Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Not sure where I got this recipe. But it is a great way to use a bounty of zucchini from the garden and great for a hot day! I take it in a thermos for lunch at work. Ingredients:
4 medium zucchini, sliced |
2 (14 1/2 ounce) cans low sodium chicken broth |
1 bunch green onions, chopped |
1/2 teaspoon salt, or to taste |
1/4 teaspoon ground black pepper |
16 ounces cream cheese, softened |
1 cup sour cream |
1 1/2 tablespoons fresh dill, chopped |
Directions:
1. In large saucepan, combine zucchini, broth, green onions, salt and pepper.
2. Bring to a boil.
3. Reduce heat and simmer 20 to 25 minutes or until zucchini is very soft. Remove from heat.
4. Let stand 10 to 15 minutes.
5. Transfer carefully to food processor.
6. Add cream cheese, sour cream and dill.
7. Process until smooth.
8. Transfer to bowl. Cover and chill ovenight.
9. May be garnished with additonal fresh dill or parsley if desired.
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