Zucchini Soup And Dill

• 2 lb. zucchini, sliced 1/4-inch thick
• 1 small onion, chopped
• 1 medium clove garlic, minced or put through a press
• 1 Tbsp. safflower or vegetable oil
• 3 c. vegetable stock
• 3 Tbsp. chopped fresh dill
• sea salt and fresh ground pepper to taste
• lemon juice to taste
• 1/4 c. plain yogurt (for garnish)

1. Steam zucchini 10 minutes.
2. Saute onion and garlic in oil until tender.
3. Remove zucchini from heat; refresh it under cold water. Set aside 12 rounds of zucchini; puree the rest along with the onion and garlic in a food processor or food mill, using some of the stock to moisten.
4. Pour into soup pot along with stock and stir together.
5. Reheat over medium heat and stir in dill and lemon juice.
6. Season to taste.
7. Garnish each bowl with a dollop of yogurt and 3 rounds of zucchini.

zucchini, onion, clove garlic, safflower, vegetable stock, dill, salt, lemon juice, plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201157 (may not work)