Zucchini Soup with Dill and Sour Cream
By Jessica RudolphPublished on April 20, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, divided, plus extra for serving2½ pounds zucchini (2¼ pounds sliced ¼ inch thick, 4 ounces cut into ¼-inch pieces)1 pound leeks, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly3 garlic cloves, sliced thin1 teaspoon plus pinch table salt, divided½ teaspoon plus pinch pepper, divided¼ teaspoon red pepper flakes 4 cups chicken or vegetable broth 2 ounces (2 cups) baby spinach 3 tablespoons chopped fresh dill, plus extra for serving½ cup sour cream, plus extra for serving
Before You Begin
Serve with crusty bread. This soup is also good served cold: After adding the sour cream, refrigerate the soup until it's fully chilled, and then adjust the consistency with cold water as needed and season with salt and pepper to taste.
Instructions
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add sliced zucchini, leeks, garlic, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes and cook until vegetables are softened, about 8 minutes, stirring occasionally. Stir in broth and bring to simmer. Cook, covered, until vegetables are tender, about 15 minutes.
- Meanwhile, combine ¼-inch zucchini pieces, remaining 1 tablespoon oil, remaining pinch salt, and remaining pinch pepper in bowl.
- Stir spinach and dill into soup until wilted. Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes. Whisk in sour cream. Season with salt and pepper to taste. Serve, garnishing individual portions with marinated zucchini and extra oil, dill, and sour cream.
Time
50 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil, divided, plus extra for serving
2½ pounds zucchini (2¼ pounds sliced ¼ inch thick, 4 ounces cut into ¼-inch pieces)
1 pound leeks, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
3 garlic cloves, sliced thin
1 teaspoon plus pinch table salt, divided
½ teaspoon plus pinch pepper, divided
¼ teaspoon red pepper flakes
4 cups chicken or vegetable broth
2 ounces (2 cups) baby spinach
3 tablespoons chopped fresh dill, plus extra for serving
½ cup sour cream, plus extra for serving
Ingredients
3 tablespoons extra-virgin olive oil, divided, plus extra for serving
2½ pounds zucchini (2¼ pounds sliced ¼ inch thick, 4 ounces cut into ¼-inch pieces)
1 pound leeks, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
3 garlic cloves, sliced thin
1 teaspoon plus pinch table salt, divided
½ teaspoon plus pinch pepper, divided
¼ teaspoon red pepper flakes
4 cups chicken or vegetable broth
2 ounces (2 cups) baby spinach
3 tablespoons chopped fresh dill, plus extra for serving
½ cup sour cream, plus extra for serving
Ingredients
3 tablespoons extra-virgin olive oil, divided, plus extra for serving
2½ pounds zucchini (2¼ pounds sliced ¼ inch thick, 4 ounces cut into ¼-inch pieces)
1 pound leeks, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
3 garlic cloves, sliced thin
1 teaspoon plus pinch table salt, divided
½ teaspoon plus pinch pepper, divided
¼ teaspoon red pepper flakes
4 cups chicken or vegetable broth
2 ounces (2 cups) baby spinach
3 tablespoons chopped fresh dill, plus extra for serving
½ cup sour cream, plus extra for serving
Why This Recipe Works
A couple handfuls of baby spinach gave this soup a verdant hue, and a garnish of raw zucchini added welcome crunch.
Before You Begin
Serve with crusty bread. This soup is also good served cold: After adding the sour cream, refrigerate the soup until it's fully chilled, and then adjust the consistency with cold water as needed and season with salt and pepper to taste.
Instructions
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add sliced zucchini, leeks, garlic, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes and cook until vegetables are softened, about 8 minutes, stirring occasionally. Stir in broth and bring to simmer. Cook, covered, until vegetables are tender, about 15 minutes.
- Meanwhile, combine ¼-inch zucchini pieces, remaining 1 tablespoon oil, remaining pinch salt, and remaining pinch pepper in bowl.
- Stir spinach and dill into soup until wilted. Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes. Whisk in sour cream. Season with salt and pepper to taste. Serve, garnishing individual portions with marinated zucchini and extra oil, dill, and sour cream.
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