This is a wonderful and mild soup that really features the great taste of this squash. It can be made with any type of zucchini or summer squash and it's fairly quick to cook.
Step 1: Ingredients (Chop, Chop, Chop!)
- One pound (1 lb) of any type of zucchini, here baby zucchini was used
- Two (2) spring onions or one (1) regular onion
- Three to four (3-4) carrots, rainbow carrots were used
- One (1) egg
- Half a cup (1/2 c) of sour cream
- Four to five cups (4-5 c) of water
- Fresh dill to taste
- Garlic (optional)
- Salt and pepper to taste
- One tablespoon (1tbs) of oil, avocado oil was used
Chop the onion and dill and dice the carrots and zucchini.
Step 2: Sauté and Add Water
In a three quart (3 qt) saucepan heat up the oil on medium heat. When the oil is warm add the onions and let them heat up for a minute by them selves. After about a minute or two of frying the onions with occasional stirring, add the carrots and sauté the vegetables forma few minutes. If you use garlic, add it with the carrots. When the carrots start to glisten up and soften, add the zucchini and stir for about a minute. Add salt and pepper to taste. Add the water and bring to a boil.
Step 3: Make Egg Drop Mixture
In the mean time take one egg and beat it lightly. Add the sour cream to the egg and stir until the two masses are lump free and somewhat homogenous.
Step 4: Add Egg Drop to Soup
Once the soup boils, let is cook for about 20 minutes. After it has been simmering for about 20 minutes, add the egg drop mixture and stir vigorously. Once the egg drop is broken up in the soup, let it simer for 10-15 minutes longer. At the very end stir in the fresh dill.
Serve as is or with some sour cream and dill or roasted garlic. Enjoy!