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This is a great way to use some of the extra zucchini that you grow every year! You can use green or yellow or a combination of both.
10 cups chicken or vegetable stock
1 large onion, chopped
3 medium size zucchini, shredded
2 large potatoes, shredded
(no need to peel)
1 large clove garlic, minced
1 tbsp Worcestershire Sauce
2 tbsp fresh dill, finely chopped
Salt & Pepper, to taste
2 ½ cups cream
2 tbsp unsalted butter
Add to stock all vegetables and seasonings, except for dill.
Bring to a boil and simmer for 30 minutes.
Add cream, butter and dill and simmer for another 5 minutes.
Recipe courtesy of