Dilled Zucchini and Corn Soup
Ingredients 1 t. Olive oil
1 Shallot, diced 2 Medium zucchinis, chopped 2 C. Chicken broth
1/4 t. Salt Kernels from 1 ear of corn 1 t. Lemon juice 1/4 C. Feta, crumbled
2 t. Fresh dill, chopped
Additional dill, plain yogurt for garnish (optional)
Method Saute shallot in olive oil over medium heat; add zucchini and cook until the squash starts to soften.
Add the broth and salt, bring to a boil and then turn down to a simmer. Cook for 5-10 minutes over low heat.
Puree the soup in a blender until smooth.
Return to put and add corn, cook for 5 additional minutes over low heat.
Remove from heat; stir in lemon juice, dill and feta.
Garnish with additional dill and/or a dollop of plain yogurt.