Ingredients Serves 4
- 1 zucchini
- 1 leek
- Small bunch fresh dill
- 3 tbsp oil
- 1 1/3 tsp salt
- 1/3 tsp pepper
First, trim and wash the vegetables. Cube the zucchini, slice the light part of the leek, chop the dill finely. Boil about 2 pints of water.
Heat the oil in a skillet, add the leek and saute over low heat for 10 minutes, or until tender and beginning to brown. Stir occasionally.
Next, add the zucchini, stir, cover and stew for additional 2-3 minutes. Turn off the heat, add the dill and mix to combine.
Then transfer the vegetables to a soup pan, pour over 4-4.5 cups of hot water. Bring soup to a boil, then reduce heat to low, partially cover and simmer for 10 minutes.
When the soup is ready, puree with a hand blender until the consistency is perfectly smooth.