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  • Cold Jarlsberg Zucchini Dill Soup

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    Cold Jarlsberg Zucchini Dill Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 tsp extra virgin olive oil
    • 1 tsp chopped garlic
    • 1 med onion sliced
    • 4 c. sliced small zucchini squash
    • 3 c. very warm chicken broth
    • 1 Tbsp. chopped fresh dill (or possibly 1 tspn dry dill)
    • 1/2 tsp finely-grnd black pepper
    • 1 c. Jarlsberg cheese shredded

    Directions

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

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