Zucchini Soup with Dill and Sour Cream

Name: Zucchini Soup with Dill and Sour Cream
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil, divided, plus extra for serving; 2½ pounds, zucchini (2¼ pounds sliced ¼ inch thick, 4 ounces cut into ¼-inch pieces); 1 pound, leeks, white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly; 3 , garlic cloves, sliced thin; 1 teaspoon plus pinch, table salt, divided; ½ teaspoon plus pinch, pepper, divided; ¼ teaspoon, red pepper flakes; 4 cups chicken or, vegetable broth; 2 ounces (2 cups), baby spinach; 3 tablespoons chopped, fresh dill, plus extra for serving; ½ cup, sour cream, plus extra for serving

Main Courses
Vegetables
Weeknight
Vegetarian
Soups

By Jessica Rudolph ･ Appears in Cook's Country June/July 2022

An abundance of zucchini shines in this silky soup.

SERVES 4

TIME 50 minutes

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