A lot of zucchini coming out of the garden right now and I'm thinking of all sorts of ways to prepare it. Cooler nights this week so soup was in order. I took one of those zucchini and added potatoes, dill and chicken broth and made this soup. The next day I tasted the leftovers chilled and it was just as good! Truly a soup for all seasons!! —inpatskitchen
about 2 quarts
extra virgin olive oil
medium onion, diced
medium red skin potatoes, peeled and cubed (about 4 cups) or more:see note below
medium zucchini grated on the large holes of a box grater (about 3 cups)
Thinly sliced green onion for garnish (optional) if serving warm
Finely diced cucumber for garnish (optional) if serving chilled
In This Recipe
In a 4 quart soup pot, melt the butter along with the olive oil, add the diced onion and saute until the onion softens but doesn't brown.
Add the diced potatoes, shredded zucchini, salt, pepper and dill and continue to saute while stirring for 3 or 4 minutes.
Add the chicken broth, bring up to a boil and then simmer for about 20 minutes until the potatoes are fork tender.
Cool the soup a bit and then puree with an immersion blender or blend in batches in a regular blender. To serve warm, bring the soup just barely to a boil and whisk in the sour cream Garnish each bowl with the green onion if desired. To serve cold, after whisking in the sour cream, cool the soup to room temperature and then chill in the fridge for several hours (or overnight) before serving and garnish with the cucumber.
Note: For a thicker soup add a few more potatoes to the mix.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!