What's the Dillio Z?

Sorry for the hiatus folks. My food stylist went on strike. Tomatoes were thrown. It was ugly. Anyway, back to culinary concerns.

Today's Special: Zucchini Soup with Dill

A good summer entry. Thanks to Mark Bittman and his 'Kitchen Express' book for this one. Couldn't be simpler.

2 Zukes
1 Onion
a pat of butter
Chicken or Veggie stock
Fresh Dill
Yogourt/Sour Cream/Fresh Ricotta
Salt & Pepper

Put a medium-sized pot on medium or so. Shred those zukes with a grater into a bowl. Chop yer onion. Put butter in pot. Cook onion until soft, about 5 minutes. Throw in shredded zukes. Warm through and stir occasionally for about 5 minutes. Add enough stock to just cover. Blend until smooth. I like the trusty wand blender for this task. Add some pepper. Bring to a boil and then simmer another 5 minutes or so. Adjust the seasonings. You may not need salt at all, my stock provided plenty. Simmer another couple minutes if need be to settle your seasoning adjustments in.

You can either serve right away with some fresh chopped dill and a dollop of yogourt, or whatever you prefer. I used plain organic yogourt, yo. Since it is hot I chilled it in the fridge first. I sampled before I did so. Delicious hot or cold. That's it. Enjoy.

I was taunting the grass. It was greenish-brown with envy.