Dill-icious Zucchini Potato Soup recipe
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Ingredients
- 5 cups chicken broth 4 small zucchini, diced 1 large potato, diced 1 large onion, chopped 3 eggs 2 tablespoons lemon juice 1 ½ teaspoons dried dill weed salt and ground black pepper to taste
Nutrition Info
- 180.1 caloriescarbohydrate: 26 gcholesterol: 145.8 mgfat: 4.7 gfiber: 4 gprotein: 9.8 gsaturatedFat: 1.2 gservingSize: -sodium: 1272.2 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Dill-icious Zucchini Potato Soup
Directions
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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.