Cream of Zucchini Soup
from Dorothy Gaus
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. 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.
  2. 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.