- 3 yellow zucchini, diced
- 1lb YUKON GOLD potatoes, peeled and diced
- 32oz chicken stock (or vegetable stock if you're a vegetarian)
- Salt and pepper
- Handful of fresh dill
- 5 scallions
- 2 tbls butter (optional)
Put the diced zucchini and Yukon golds into a pot with 32oz of stock. Bring to a boil, and then turn down to low. Add dill and simmer for 20minutes (adding butter at this time is optional). Purée the soup in batches and then RETURN TO THE STOVE AND SIMMER. Add salt and pepper to taste, if you don't let the soup sit and simmer then the flavors won't have time to develop. Before eating, top with some thinly sliced scallions!