Save this, then, for next summer! It's as delicious cold as warm or hot.
about 5 fresh zucchini, peeled zebra style and sliced into chunks/disks
1 large white onion roughly chopped
1 tsp herbs de provence
4 cloves garlic, crushed
5 cups vegetable stock (I use boiling water and a bouillon cube)
1 tsp dry dill weed (or 2 TBL of fresh dill)
salt and pepper to taste
1/2 or 3/4 cup creme fraiche or greek yogurt
1. Cook onion and garlic with herbs de Provence in olive oil until translucent.
2. Add chopped zucchini and cook until it begins to soften.
|Add enough stock to just |
cover the zucchini
3. Add stock, dill, salt and pepper and simmer for at least thirty minutes. The zucchini will start to fall apart.
4. Wait until the soup has cooled a bit (I made this rookie mistake last night and broke the plastic jar of my food processor!), puree it in your food processor. Add creme fraiche or Greek yogurt to the soup to thicken. Enjoy!
*if you have chives, these are a nice garnish.
**if you have hot peppers sitting around, slice some up for the soup, but go easy or it might end up tasting like a tex mex soup!
|Me with Mom, Miranda & Francois at Lavacourt|
|The table of many fine memories!|