Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Olive oil

  2. 1 teaspoon 5ml Minced garlic

  3. 1 teaspoon 5ml Onion - sliced (medium)

  4. 4 cups 948ml Sliced small zucchini squash

  5. 3 cups 711ml Very hot chicken broth

  6. 1 tablespoon 15ml Minced fresh dill (or 1 tspn dried dill)

  7. 1/2 teaspoon 2 1/2ml Finely-ground black pepper

  8. 1 cup 146g / 5.1oz Jarlsberg cheese - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in a nonstick pan. Add garlic and saute until golden. Add onion, and cook until soft and beginning to brown. Add squash, and saute for 2 minutes over medium heat. Pour in 1 cup broth and cover to steam for 10 minutes. Add more liquid if necessary. Whirl squash mixture in food processor. Add dill, pepper and cheese. Whirl until smooth, scraping down sides of container. Add remaining hot broth and whirl to mix. Chill. Optional garnish: Swirl or dollop individual portions with light sour cream or nonfat plain yogurt and sprigs of dill. This recipe yields 4 to 6 servings.


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