Dilled Summer Soup

1. 1

   Saute leeks in hot oil in a Dutch oven until tender. Add zucchini and broth. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until zucchini is tender. Remove from heat; cool slightly.

2. 2

   Process mixture in batches in a blender until smooth, stopping to scrape down sides.

3. 3

   Stir in half-and-half and next 3 ingredients. Chill at least 3 hours. Garnish, if desired.

4. 4

   Prep: 20 min., Cook: 15 min., Chill: 3 hrs.

No nutritional information available.

No additional tips available.