The garden has begun to produce a plethora of zucchini. Now what to do with all of them. I have made zucchini bread, zucchini brownies, zucchini pancakes, & zucchini quesadillas. My neighbor was nice enough to take a handful of the little guys off our hands and returned to us the next day a most delicious zucchini cream soup. It’s definitely a new favorite. Perfect for when we have some zucchini’s to kill.
3 T butter 1/2 c chopped onion
Saute together to clear. To the onions add:
1 1/2 lb. zucchini cut or sliced (about 4 medium sized)
6 c chicken stock
1 1/2 t dill weed
4 T white wine vinegar
Cook 15 minutes. Then add:
1/4 cup cream of wheat
Cook another 10 minutes. Then cool. Approx total cooking time 25 min or until tender.
After cooled to warm, blend to creamy consistency & put back into pot. Gradually whisk:
1 c sour cream
Heat to boiling point. Salt and pepper to taste & serve with crusty bread for dipping.
photo via flickr