Dilled Zucchini And Leek Soup - cooking recipe

Ingredients

2 1/2 lb. zucchini, coarsely chopped
2 leeks, coarsely chopped
1/4 c. bacon drippings or oil
1/4 c. fresh dill, snipped
2 tsp. dill seed
1/2 tsp. salt
1 tsp. freshly ground pepper
11 c. chicken broth

Preparation

In kettle over medium high heat, cook the zucchini and the leeks in the drippings or oil for about 7 minutes, or until tender.
Add broth and spices.
Bring to a boil, then simmer for 45 minutes.
Allow soup to cool slightly, then puree (in batches) in blender or food processor.
Ladle the soup, reheated if necessary, into heated bowls.