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Zucchini Soup

Ingredients

  • 1 1/2 lb. zucchini
  • 1/2 cup sliced shallots or green onions
  • 3 Tbsp. butter
  • 6 cups chicken broth
  • 1 1/2 tsp. vinegar
  • 3/4 tsp. dried dill weed or tarragon
  • 4 Tbsp. quick cooking farina or Cream of Wheat
  • 1/2 cup sour cream

Directions

Wash zucchini; cut off tips of both ends; then cut into 1/2 inch chunks. Cook sliced shallots or onions slowly in butter about 5 minutes until tender, but not brown. Add zucchini, chicken broth, vinegar and dill weed. Bring to a boil. Stir in farina or Cream of Wheat. Simmer partially covered for 20-25 minutes. puree in blender and return soup to pan. Thin with more liquid if necessary. Season carefully with salt and pepper. Beat in sour cream just before serving.

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By Robin from Washington, IA

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