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Categories:Viewed: 78 - Published at: 4 years ago
Ingredients
- 2 1/2 lb. zucchini, coarsely chopped
- 2 leeks, coarsely chopped
- 1/4 c. bacon drippings or oil
- 1/4 c. fresh dill, snipped
- 2 tsp. dill seed
- 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 11 c. chicken broth
Method
- In kettle over medium high heat, cook the zucchini and the leeks in the drippings or oil for about 7 minutes, or until tender.
- Add broth and spices.
- Bring to a boil, then simmer for 45 minutes.
- Allow soup to cool slightly, then puree (in batches) in blender or food processor.
- Ladle the soup, reheated if necessary, into heated bowls.
