Chilled Summer Soup

• 2 small leeks, sliced
• 2 tablespoons olive oil
• 1 12 lbs zucchini, sliced
• 3 cups homemade chicken stock
• 1 cup half-and-half
• 8 ounces sour cream
• 12 teaspoon salt
• 13 cup dill, chopped

1. Over medium heat, cook the leeks in the oil until tender.
2. Add the sliced zucchini and broth; bring to a boil, then reduce heat to low, cover and simmer 8-10 minutes until both veggies are tender.
3. Remove from heat and let cool slightly.
4. Process the soup mixture in a blender or with a stick blender until smooth.
5. Stir in half and half and next 3 ingredients.
6. Chill the soup at least 3 hours.
7. Optional: Garnish with a small dollop of sour cream and some dill sprigs.

leeks, olive oil, zucchini, chicken, sour cream, salt, dill

Taken from www.food.com/recipe/chilled-summer-soup-184877 (may not work)