Cool Zucchini Soup
With Fresh Dill
This soup is only finished with cream if desired and gets its otherwise creamy quality from the potato and onion thickened base. It is excellent served hot or cold. Try this technique with other vegetables such as spinach or asparagus in place of the zucchini. A light, crisp Sauvignon Blanc or Pinot Grigio would compliment this soup well.
Yields approx 8 servings
Ingredients:
3 Zucchini, ends removed
1/2 Onion, Spanish, peeled, cut into chunks
1 Potato, russet, peeled, cut into chunks
6 c. Stock, chicken or vegetable
1 tsp. Salt
1/2 tsp Black Pepper, freshly ground
1 bunch Dill, fresh, top half of bunch
Optional:
As Needed Heavy cream
As Needed Olive oil, extra virgin
As Needed Sour cream
As Needed Lemon, juice of
Directions:
Place potatoes, onions, salt and pepper in a heavy bottomed stock pot that is large enough to hold all of the ingredients. Peel zucchini and save peelings for later. Add zucchini to pot. Add stock and bring to a boil. Reduce to a simmer and continue to cook until all veggies are tender - approximately 45 minutes. Remove pot from heat and add zucchini peelings and dill. Immediately place the pot into a sink filled with ice water in order to chill pot down rapidly and stop the cooking process. Once completely chilled, carefully puree in blender until smooth. Adjust seasonings with salt and pepper and serve as is or whisk in optional heavy or sour cream just before serving.
Presentation:
Garnish with a dollop of low fat sour cream, a squeeze of lemon juice, a drizzle of olive oil, a few turns of the pepper mill and a sprig of dill if desired.
|