From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 4 medium zucchini, unpeeled, quartered and sliced
  • 3-1/2 cups chicken broth
  • 1 bunch scallions, chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Fresh dill, to taste
  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sour cream with chives
  • Chopped chives or paprika, to garnish


In a saucepan, combine zucchini, chicken broth, scallions, salt, pepper and dill.  Cook mixture until soft (approximately 20 to 30 minutes).

Combine cream cheese and sour cream in a blender or food processor until smooth.  Add zucchini mixture, a portion at a time, and process until smooth.  Chill overnight or until very cold.  Garnish with chopped chives or paprika.


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