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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own. Ingredients:
5 cups chicken broth |
4 small zucchini (about 1 pound), thinly sliced |
1 large potato, peeled, halved and thinly sliced |
1 large onion, thinly sliced |
3 eggs |
2 tablespoons lemon juice |
2 teaspoons dill weed |
salt and pepper to taste |
Directions:
1. In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
2. In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper. Yield: about 2 quarts.
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