Recipe #1092
Servings: 8
Preparation Time: 0:30
Cook Time: 0:30
Inactive Time: 8:00

4 medium zucchini
1 Tbsp butter
6 scallions, chopped ( white & some green parts)
1 garlic clove, minced
3½ cups chicken broth
½ Tbsp fresh dill, chopped (½ tsp dried)
1 tsp salt, to taste
1 tsp ground black pepper, to taste
16 ounces cream cheese, softened to room temperature
1 cup sour cream
2 Tbsp fresh chopped chives, divided
Paprika

1. Cut ends off zucchini, quarter zucchini, by cutting in half, then cut each of the halves in half , then slice thin, and set aside.

2. Heat butter in a large sauce pan over medium heat.

3. Add scallions and cook for 1 to 2 minutes.

4. Add minced garlic and cook for 1 to 2 minutes.

5. Add chicken broth, zucchini, dill, salt and pepper; cook for 20 to 30 minutes, until zucchini is soft.

6. In a blender* or food processor add cream cheese and sour cream; blend until smooth.

7. Add 1 tablespoon chopped chives to cream cheese, pulse to combine.

8. Add a fourth of zucchini mixture to cream cheese mixture, pulse to blend. Continue to add zucchini mixture in quarter portions and blend until smooth.

9. Serve now or chill in a sealed container for 6 to 8 hours or overnight.

10. Garnish with remaining chopped chives and/or sprinkle top with paprika.

* If liquid mixture is hot, place a kitchen towel over blender lid and hold down tightly, to keep lid from popping off while blending.