4cupschicken broth(low sodium or vegetable broth optional)
4green onions, white and tender green parts, sliced
2tsp.fresh dill(or 3/4 tsp. dried)
1 8 oz. pkgcream cheese at room temperature(low fat works)
sour cream and dill sprigs for garnish
In a medium-large stockpot cook first 6 ingredients until very soft (about 30 minutes). Cool slightly.
Using an immersion blender, blend mixture in pot until nearly smooth. Or cool soup a bit and puree in a blender in batches if necessary.
Blend in cream cheese and buttermilk.
Blend again until very smooth and creamy.
Reheat but do not boil. Taste and adjust seasonings as needed. *See Cooking Tip below.
Garnish with a dollop of sour cream and sprig of dill and serve with seasoned crackers, optional.
This soup can be served warm or chilled and reheats very well, thinning with a bit of milk or cream if needed.Recipe adapted from my friend, Sandy Rosso. (One of many wonderful recipes acquired during our time living in Seoul, South Korea.
Keyword summer, warm or cold soup, zucchini
Creamy Zucchini Soup https://blueaproncooks.com/my-journey-cooking-school-teacher-to-cookbook-author/ July 20, 2020