Creamy Zucchini Soup Recipe

This is simplicity itself. The jalapeño adds just a little zing since it's seeds are removed and a little zing is all you want in this creamy soup.  Do not increase the amount, however, as it would fight against the flavor of the dill.   Remember to wear rubber gloves when removing the hot seeds.

• 3 cups chicken broth
• 1 medium potato, peeled and diced
• 2 medium zucchini, sliced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup chopped onion
• 1 teaspoon fresh dill, minced, or 1/2 teaspoon dried
• Salt and pepper to taste
• Sour cream or yogurt to garnish
• 1/4 cup fresh parsley, minced

METHOD

In a 2 quart saucepan combine broth, potato, zucchini, jalapeño and onion. Cover and simmer about 20 minutes. Add dill, salt and pepper to taste. Let cool just to be workable, then puree in food processor.

Reheat if necessary.  To serve, garnish each bowl with a dollop of yogurt or sour cream, and sprinkle with parsley.

Serves: 4

Contributor: Junior Trimmer

 

top of page