Fast Zucchini Soup
- 1 medium large zucchini, or about four cups chopped
- 2 cups water
- 2 chicken bouillon cubes
- 2 cloves of peeled garlic left whole
- 1 tablespoon crushed dried dill
- 1 heaping teaspoon curry powder, more or less to taste
- Black pepper to taste
- 4 ounces cream cheese softened to room temperature
- Put the zucchini, water, bouillon, and garlic in a medium pan, bring to a boil and cook until the zucchini is soft, about fifteen minutes.
- Stir in the dill, curry powder and pepper.
- Add the cream cheese and stir until it is mostly melted. Taste and adjust seasonings.
- Puree and serve.
Recipe by Taste Buds at https://tastebuds.bdnblogs.com/2018/09/18/whats-for-supper/the-fastest-zucchini-soup-in-the-down-east/
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