1 very large zucchini, diced (5 or 6 generous cups of cubes)
½ large white onion, diced
3-4 garlic cloves, smashed
¼ cup flour
4 cups broth or stock
2 tablespoons fresh dill, chopped
1-2 tablespoons lemon juice, to taste
2-4 tablespoons cream
Salt to taste
Serve with sour cream and a little extra virgin olive oil
Preparation Instructions
In a large dutch oven, heat the olive oil just a bit and then add the zucchini, onion and garlic. Cook until soft.
Add the flour and stir to coat all the veggies.
Slowly pour in the broth a little at a time, stirring between additions.
Add the dill and lemon juice and then transfer to a blender or food processor (or use a stick blender - even easier!) and blend until smooth. If using a blender, take the little center piece off the lid and cover with a clean tea towel or the whole thing will explode.
Once blended and smooth, pour back into the pot and add the cream and salt. Taste and adjust seasoning.
Serve with a bit of sour cream and olive oil.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/09/zucchini-dill-soup/