The overabundance of zucchini seems a little early this year. I’ve already noticed a box with a sign saying, “FREE! Please Take!” by a neighbor’s mailbox. But we aren’t going to complain when we have recipes like this. It’s a tasty way to use up those zucchini we’ve seen at the market and the early crop of dill we have in the community garden.
zucchini & dill soup
- 2-3 tablespoons sunflower or light olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 4 cups zucchini, sliced or roughly chopped
- 5-6 cups vegetable or chicken broth
- 2-4 tablespoons minced fresh dill
- salt and pepper
- 1/2 cup light cream
1. Heat the oil in a large saucepan and gently fry the onion and garlic until soft but not colored. Add the zucchini, cover tightly with parchment paper, and cook over low heat fro 10-15 minutes until tender. Add the broth, cover with a lid, and simmer for a further 10-15 minutes.
2. Using a slotted spoon, transfer the zucchini and a little of the broth to a food processor or blender. Purée until smooth, then pour into a clean saucepan. Add the remaining broth and the dill, season to taste with salt and pepper, then bring to a boil.
3. Serve in warmed soup bowls, each one garnished with a swirl of cream and fresh dill.
Taken from The Complete Vegetable Book by Clare Connery