Presenting . . .
1-1/2 cups sliced onions
1/2 stick margarine
8 cups sliced zucchini
4 cups chicken broth
2 Tablespoons tarragon vinegar
3/4 Tablespoon dill
2 boiled potatoes
Saute onions until margarine melts. Add everything but the potatoes.
Bring to a boil. Add potatoes and simmer for 25 minutes.
Ladle into blender filling blender until about half full. Blend until smooth.
Serve hot. Add a sprinkle of freshly grated Parmesan cheese, if desired.
Meanwhile, on the next burner over I toss the margarine and onions in a dutch oven and cook them until the margarine melts.
The rest of the ingredients wait patiently for their turn to jump into the pot.
Also in there are the 2 potatoes. I just quarter them and throw 'em in. It doesn't matter if they weren't cooked thru ~ they will finish cooking as they all simmer together happily for the next 25 minutes.
One note here: I put my potatoes in skin and all because I like that added fiber and since everything gets blended at the end you would never even know they were in there. However, if you don't want the skin, peel it off.
After the soup has simmered, ladle it into the blender in batches. I fill it about half full and blend until smooth. I did it in 3 batches.
There you have it.
Dinner is served.
My mom gave this recipe to me several years ago. When she first told me she had a really good recipe for zucchini soup I thought it sounded kind of strange. I was picturing hunks of zucchini floating around in a tasteless broth. Boy, was I wrong. The dill and tarragon vinegar really give it a delicious flavor and the potatoes make it creamy.
This has become one of my most often requested recipes by my family.
I encourage you to try it. It makes a nice light dinner or would also be great for lunch.