Zucchini and Dill Soup a la Bittman


There comes a time around the end of August when I feel an urgency to take advantage of the produce that, come autumn, will cease to overflow at farmers markets. It is during these dwindling days of summer that I crave the season’s fruits, vegetables and abundant herbs in their pure, unadulterated states. Meet a simple soup that embodies the freshness of summer: pureed zucchini, delicate and light, hosts handfuls of freshly chopped dill—it’s a combination that highlights the strengths of its core ingredients without unnecessary frill.

See the recipe and read my full post at markbittman.com.

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