Chilled Zucchini and Potato Soup
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Ingredients
- 1 1/2lb zucchinni
- 1 1/2lb small russet potatoes
- 4 scallions
- 1 tablespoon fresh dill
- 2 tablespoons butter
- 1 quart chicken or vegetable stock
- 2 teaspoons kosher salt
- 1/3 cup sour cream
Directions
| Step 1 | |
 Cut zucchini and potatoes into large (2") dice Slice scallions into thin slices (don't worry about looks here) Chop dill | |
| Step 2 | |
 Melt butter in a large soup pot over medium heat When butter is bubbling add scallions and cook over medium heat for 5 minutes | |
| Step 3 | |
 Add zucchini, potatoes and stock and increase heat and bring to a boil Lower heat and simmer for 20-25 minutes until potatoes are tender | |
| Step 4 | |
 Put soup through a food mill using the finest die Stir in dill and sour cream Taste for seasoning Chill before serving, ideally overnight | |