Saturday, April 5, 2008

Zucchini Soup

8 Zucchini and yellow squash
green onions
dill (to taste)
sour cream (about 1 cup)
cream cheese (8oz.)
6 chicken bullion cubes
3 C. Water

cook zucchini, dill and onions until tender. Add chicken broth (water and bullion), cream cheese, and sour cream. Blend in blender. Add back to pot and eat hot. This is actually a cold soup, but I don't like cold soup so we always eat it hot. It is also a recipe that I usually do by taste, but this is what we start with.


Anna said...

Yay! Thank you, Jo!

The Nixon Two said...

I love this soup, it's one of my all time favorites.

Amy said...

For those of you who needed more direction this is what Anna told me that Joanna told her (can it get more convoluted?)

Put one cup of water, the zucchini and yellow squash cut into 1 inch pieces, green onion (4-50, and dill in a pot and cook until tender.

And next time I am going to try adding the chicken broth to the soup after I puree.