“Got zucchini? Here's another delicious way to make the most of your garden bounty.”
READY IN:
3hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Over medium heat, cook the leeks in the oil until tender.
  2. Add the sliced zucchini and broth; bring to a boil, then reduce heat to low, cover and simmer 8-10 minutes until both veggies are tender.
  3. Remove from heat and let cool slightly.
  4. Process the soup mixture in a blender or with a stick blender until smooth.
  5. Stir in half and half and next 3 ingredients.
  6. Chill the soup at least 3 hours.
  7. Optional: Garnish with a small dollop of sour cream and some dill sprigs.

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