Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion -- chopped fine |
| 1 tablespoon | Light Olive Oil |
| 5 mediums | Zucchini -- sliced |
| ¼ teaspoon | Thyme |
| ¼ teaspoon | Rosemary |
| ¼ teaspoon | Basil |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 6 cups | Chicken Broth |
| 1 cup | Skim Milk |
| 2 tablespoons | Dill, Plus Extra For Garnish |
| \N \N | Minced |
In a large pot saute onion in oil. Add zucchini, herbs, and salt and pepper; cook 3-4 mins, stirring occasionally. Add chicken broth and simmer for 15-20 mins. Puree in blender or food processor. Add milk and dill; then heat but do not boil. Serve hot or cold sprinkled with additional minced dill.
Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking