Saturday, March 5, 2011


This is absolutely the best Zucchini soup I ever had.  It is creamy with lots of dill flavour.  It is a must try!

1 kg Zucchini
1/2 cup vegetable oil
2 tablespoons flour
1 Bouillon cube
Milk (3 cups)
Water (1 - 2 cups)
Dill (1 bunch)
  • Grade Zucchini with large side of the grader
  • Put oil in the soup pan and add flour.  Cook at medium until the flour smell is gone.  Be sure to continually stir and ensure that flour does not change colour. 
  • Add milk bring to boil until it is same consistency as yogurt
  • Add graded Zucchini
  • Mix bouillon cube with water and continue to cook until it is soup consistency (Approx 15 minutes)
  • Add salt
  • Let it stand a bit
  • Wash and chop the dill and add just before you serve.

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