Prep 10 mins
Cook 15 mins
From Eating Well.
- 3 cups chicken broth
- 1 1⁄2 lbs zucchini, cut into 1-inch pieces (about 3 medium)
- 1 tablespoon chopped fresh tarragon or 1 tablespoon dill or 1 teaspoon dried dill
- 3⁄4 cup shredded cheddar cheese (3 oz)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.
- Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
I hate to give a bad review, but I really didn't like this soup. I used dried dill as listed in the ingredients but it overpowered the whole soup and made it taste fishy. The combination dill/zucchini just didn't work for me.
This is a VERY NICE SIMPLE soup. I would consider it more of a base for whatever flavors you enjoy most. I used 2 (14oz) cans of chicken broth and a little extra zucchini. I used dry dill, 2 percent cheddar, lawry's season salt and pepper. After tasting it I decided to add 1 tbsp of lemon juice to bring out the herby flavor. I used my immersion blender to puree it. I can imagine this with an Italian theme: diced tomatoes, basil and mozzerella. Or a Greek theme: tomatoes, oregano or mint and feta. Or a Southwest theme: diced green chiles, corn and jack cheese. The possibilites are endless! Made for 1-2-3 hit wonders.
I had my reservations about this soup after I started making in. I wondered how could something so simple taste good? But I was surprised, it did taste good. I did not even add the salt or pepper. This was my first time using tarragon I'd like to make this again using the dill just to taste the difference. I made this for the Zaar Tag game 2007