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Dill-icious Zucchini Potato Soup |
"This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers."
Ingredients :
- 5 cups chicken broth
- 4 small zucchini, diced
- 1 large potato, diced
- 1 large onion, chopped
- 3 eggs
- 2 tablespoons lemon juice
- 1 1/2 teaspoons dried dill weed
- salt and ground black pepper to taste
Instructions :
Prep : 15M | Cook : 4M | Ready in : 35M |
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- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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