| Servings |
servings
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Ingredients
- 2 tablespoons Butter
- 5 medium Zucchinis lightly pared and cut into chuncks
- 1 cup Onion chopped
- 2 tablespoons Chicken Bouillon low sodium granules, dissolved in 2 cups hot water
- 1 1/2 cups Yogurt plain, low fat
- Salt to taste
- Pepper to taste
- Dill Sprigs to garnish
Ingredients
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Instructions
- In large, heavy sauce pot, heat butter until bubbly; add zucchini and onion. Saute, stirring occasionally, until limp but not browned Add bouillon and simmer 15 minutes or until zucchini is fork tender. Remove from heat, cover and cool.
- In processor or blender, process mixture in batches until pureed. Transfer to large bowl, whisk in yogurt and seasonings to taste. Garnish with dill sprigs.
Recipe Notes
Soup may be thickened in a variety of ways; the simplest is to puree the ingredients. Put in some cornstarch or flour as necessary to provide the right consistency.
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