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Zucchini Soup


  • 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


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.


By Robin from Washington, IA

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