Recipe: Zucchini-Potato Soup (using egg yolks, onion and dill)

ZUCCHINI-POTATO SOUP

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

In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce beat and simmer, covered, 15 minutes or until vegetables are tender.

In a small bowl, beat eggs: blend in lemon juice and 1/2 cup hot broth. Stir back into the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil.

Stir in dill; season with salt and pepper. Serve immediately.

Makes about 2 quarts
Source: Christine Gibson, Fontana, Wisconsin in Taste of Home magazine