Recipe by Chef Deema Hajjawi
Prep Time: 15 min
Cooking Time: 35 min
Servings: 8 to 10
INGRÉDIENTS
2 tbsp Vegetable Oil
1 Medium Onion, Finely Chopped
10 Medium Zucchinis, Coarsely Chopped
1 tsp Himalayan Pink Salt (or to taste)
1 tsp Ground Black Pepper (or to taste)
3 Cups Chicken Stock
1 Cup Fresh Cream
4 tbsp Chopped Dill
Salt & Pepper (to taste)
PRÉPARATION
Prep Time: 15 min
Cooking Time: 35 min
Servings: 8 to 10
INGRÉDIENTS
2 tbsp Vegetable Oil
1 Medium Onion, Finely Chopped
10 Medium Zucchinis, Coarsely Chopped
1 tsp Himalayan Pink Salt (or to taste)
1 tsp Ground Black Pepper (or to taste)
3 Cups Chicken Stock
1 Cup Fresh Cream
4 tbsp Chopped Dill
Salt & Pepper (to taste)
PRÉPARATION
1. In a large pot, heat vegetable oil and cook the onion until tender. Add the zucchini and stir for 3-4 minutes. Add the Himalayan pink salt, ground black pepper and chicken stock and stir together until well combined.
2. Let boil for 15 minutes until zucchini is tender.
3. In a blender (or hand blender), process the soup until smooth and return to the cooking pot.
4. Add the fresh cream and chopped dill and stir for 2-3 minutes.
5. Serve hot.
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