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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Recipe is from the Appetizers from A - Z cookbook. This is a chilled soup; although I am quite sure you could serve it warm if desired. You can substitute low fat sour cream and cream cheese. Prep time does not include chill time in refrigerator. Ingredients:
4 medium zucchini, sliced |
2 (14 1/2 ounce) cans chicken broth (or vegetable broth) |
1 bunch green onion, sliced |
1 (8 ounce) package cream cheese, softened |
1 (8 ounce) carton sour cream |
1 teaspoon salt |
1 teaspoon pepper |
1/4 teaspoon dried dill weed |
Directions:
1. Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
2. Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
3. Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.
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