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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Got zucchini? Here's another delicious way to make the most of your garden bounty. Ingredients:
2 small leeks, sliced |
2 tablespoons olive oil |
1 1/2 lbs zucchini, sliced |
3 cups homemade chicken stock |
1 cup half-and-half |
8 ounces sour cream |
1/2 teaspoon salt |
1/3 cup dill, chopped |
Directions:
1. Over medium heat, cook the leeks in the oil until tender.
2. Add the sliced zucchini and broth; bring to a boil, then reduce heat to low, cover and simmer 8-10 minutes until both veggies are tender.
3. Remove from heat and let cool slightly.
4. Process the soup mixture in a blender or with a stick blender until smooth.
5. Stir in half and half and next 3 ingredients.
6. Chill the soup at least 3 hours.
7. Optional: Garnish with a small dollop of sour cream and some dill sprigs.
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