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Zucchini/Potato Soup

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 2 quarts

Ingredients

  • 5 cups chicken broth
  • 4 small zucchini (about 1 pound), thinly sliced
  • 1 large potato, peeled, halved and thinly sliced
  • 1 large onion, thinly sliced
  • 3 large eggs
  • 2 tablespoons lemon juice
  • 2 teaspoons dill weed
  • Salt and pepper to taste

Directions

  • In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
  • In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.
Nutrition Facts
1 cup: 91 calories, 2g fat (1g saturated fat), 80mg cholesterol, 611mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 6g protein.

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