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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 small leeks, sliced |
2 tablespoons vegetable oil |
1 1/2 pounds zucchini or yellow squash, sliced |
3 cups chicken broth |
1 cup half-and-half |
1 (8-ounce) container sour cream |
1/2 teaspoon salt |
1/3 cup chopped fresh dill |
garnish: fresh dill sprigs |
Directions:
1. Saute leeks in hot oil in a Dutch oven until tender. Add zucchini and broth. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until zucchini is tender. Remove from heat; cool slightly.
2. Process mixture in batches in a blender until smooth, stopping to scrape down sides.
3. Stir in half-and-half and next 3 ingredients. Chill at least 3 hours. Garnish, if desired.
4. Prep: 20 min., Cook: 15 min., Chill: 3 hrs.
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