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My review
Dill-icious Zucchini Potato Soup
Jennifer Jameson
"This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers."
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Ingredients
35 m servings 180 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 180 calories; 4.7 g fat; 26 g carbohydrates; 9.8 g protein; 146 mg cholesterol; 1272 mg sodium. Full nutrition
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11/15/2015
Tasty. I was skeptical about how well the egg, lemon, and dill would work here, but I was really pleasantly surprised.