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Zucchini!!!

June 2012
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LU Farmers Market

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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

To Garnish:

  • 1/2 cup light cream
  • dill

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.

Serves 8

Taken from The Complete Vegetable Book by Clare Connery


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