Zucchini/Potato Soup

Name: Zucchini/Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 2 quarts.
Ingredients: 5 cups chicken broth; 4 small zucchini (about 1 pound), thinly sliced; 1 large potato, peeled, halved and thinly sliced; 1 large onion, thinly sliced; 3 large eggs; 2 tablespoons lemon juice; 2 teaspoons dill weed; Salt and pepper to taste

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Ingredients

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Directions

In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts

1 cup: 91 calories, 2g fat (1g saturated fat), 80mg cholesterol, 611mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 6g protein.

Originally published as Zucchini/Potato Soup in Country June/July 1992

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Rebekah Doran

Feb 28, 2012

Oh, I did add 1/4 tsp of garlic powder, 1 1/2 tsp of salt and one more potato since we all love our potatoes.
Rebekah Doran

Feb 28, 2012

This is a good way to use up zucchini. My husband has been on a dairy free diet for many years and has missed the creamy type soups. He loved this soup saying it was a good substitute for a creamy soup. My 8 and 10 year old kids liked it too. Will be making it again.