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ZYCCHINI SOUP




Source of Recipe


FLYER
Ingredients
1 tbsp butter or olive oil15 ml butter or olive oil
1 cup chopped onion
1/2 cup diced potato
1/2 lb zucchini, sliced or in large dice0.19 kg zucchini
3 cups beef broth
1 tbsp lemon juice
Salt and freshly ground pepper to taste
1/4 cup sour cream
1/2 tsp dried dillweed or 1 - 2 tsp fresh

Use Metric Measurements
Preparation
Put the butter or oil, onion, and potato into a 2 - 3-quart microwave-safe casserole or 8-cup glass measure with handle, cover, and microwave on high for 3 minutes. Add the zucchini, re-cover, and microwave on high for 4 - 5 minutes or until the zucchini is tender. Purée the vegetables with about 1/2 cup of the broth in a food processor or blender and return to the casserole. Add the remaining broth, lemon juice, and salt and pepper. Cover and microwave on high for 4 - 6 minutes until hot. In a small bowl, mix together the sour cream and dillweed. Float a spoonful of the dill-cream in each bowl of soup as served.

Yield 4 servubgs,,