Zucchini Soup And Dill

1. 1

   Steam zucchini 10 minutes.

2. 2

   Saute onion and garlic in oil until tender.

3. 3

   Remove zucchini from heat; refresh it under cold water. Set aside 12 rounds of zucchini; puree the rest along with the onion and garlic in a food processor or food mill, using some of the stock to moisten.

4. 4

   Pour into soup pot along with stock and stir together.

5. 5

   Reheat over medium heat and stir in dill and lemon juice.

6. 6

   Season to taste.

7. 7

   Garnish each bowl with a dollop of yogurt and 3 rounds of zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.