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Congregation Beth El 
   Newton, Massachusetts
The Sephardic
   Minyan of Newton at 
   Congregation Beth-El   
                       
   

    ISRAELI ZUCCHINI SOUP SERVES 6

  • 2 tbsp unsalted margarine
  • 1 large onion, sliced
  • 3 cloves garlic, sliced
  • 6 medium-sized zucchinis, peeled and thinly sliced
  • 6 cups water
  • 1 bunch dill
  • Salt and black pepper
In a saucepan, melt the margarine. Add the onion and sliced garlic cloves. Sauté over low heat until the onions are translucent. Add the thinly sliced zucchini and the water. Bring to a boil, reduce the heat, cover, and simmer until the zucchini are very tender, about 20 minutes.

Remove the soup from the heat. Add the dill to the hot soup. Stir. Pour the soup through a strainer, reserving the liquid. Transfer the solids to a blender jar of food processor. Add 2 cups of the cooking liquid and process until smooth.

Return the puréed soup to the pot and add boiling water if necessary to achieve a vichyssoise-like (rich cream soup) consistency. Season to taste with salt and black pepper. Simmer briefly. Bring the soup to room temperature, then chill. The soup may also be served warm.

Variation: For a creamy soup, substitute 1 cup of pareve milk for 1 cup of the liquid added before puréeing. Heat but do not bring to a boil.

 

 ENJOY! 

 

 

 

 

 

 

 

 

 

Source: Kosher Cookery by Frances R. AvRutick
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