Zucchini/Potato Soup

SUBMITTED BY: Christine Gibson

"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."

RECIPE RATING:

Read Reviews (2)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

5 cups chicken broth
4 small zucchinis, thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 eggs
2 tablespoons lemon juice
2 teaspoons dried dill weed
salt and pepper to taste

DIRECTIONS

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