Dilled Zucchini Soup For All Seasons Recipe

Name: Dilled Zucchini Soup For All Seasons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 4 medium red skin potatoes, peeled and cubed (about 4 cups) or more:see note below; 1 medium zucchini grated on the large holes of a box grater (about 3 cups); 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons minced fresh dill (or 1 tablespoon dried); 6 cups chicken broth; 1/2 cup sour cream; Thinly sliced green onion for garnish (optional) if serving warm; Finely diced cucumber for garnish (optional) if serving chilled

Servings: persons

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, diced
4 medium red skin potatoes, peeled and cubed (about 4 cups) or more:see note below
1 medium zucchini grated on the large holes of a box grater (about 3 cups)
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced fresh dill (or 1 tablespoon dried)
6 cups chicken broth
1/2 cup sour cream
Thinly sliced green onion for garnish (optional) if serving warm
Finely diced cucumber for garnish (optional) if serving chilled

1
In a 4 quart soup pot, melt the butter along with the olive oil, add the diced onion and saute until the onion softens but doesn't brown.
2
Add the diced potatoes, shredded zucchini, salt, pepper and dill and continue to saute while stirring for 3 or 4 minutes.
3
Add the chicken broth, bring up to a boil and then simmer for about 20 minutes until the potatoes are fork tender.
4
Cool the soup a bit and then puree with an immersion blender or blend in batches in a regular blender. To serve warm, bring the soup just barely to a boil and whisk in the sour cream Garnish each bowl with the green onion if desired. To serve cold, after whisking in the sour cream, cool the soup to room temperature and then chill in the fridge for several hours (or overnight) before serving and garnish with the cucumber.
5
Note: For a thicker soup add a few more potatoes to the mix.

842

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons extra virgin olive oil, 1 medium onion, diced, 4 medium red skin potatoes, peeled and cubed (about 4 cups) or more:see note below, and more.

Yes, Dilled Zucchini Soup For All Seasons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dilled Zucchini Soup For All Seasons

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