Zucchini Soup

Zucchini Soup
from the Ellen's kitchen

Zucchini Soup

• Ingredients:
• 4-6 large zucchini
• 1/2 cup minced shallots or yellow onion
• 3 tbs butter
• 6 cups light chicken stock
• 1 1/2 tsp white wine vinegar (regular old vinegar works fine also)
• 3/4 tsp dried dill
• 4 tbs cream of wheat
• salt, pepper
• Trim:
• zucchini and cut into 1/2" chunks, reserve.
• Cook:
• shallots or onions in butter for several minutes until tender, but not browned.  Add zucchini chunks, chicken broth, vinegar, and dried herb.  Bring to boil, then stir in cream of wheat.  Simmer, partially covered, for 20-25 minutes.
• Puree and return soup to pan.  Warm and serve.