Zucchini and Dill Soup

I got this recipe from Bon Apetit Magazine back in 1998. I chose it because it looked good, not because it was good for me. However, it's a great recipe for Weight Watchers with only 1 point per serving. It's really yummy and a great way to eat veggies for those of us who aren't huge fans. We use reduced-fat sour cream for the topping, but you can use whatever you like. If you prefer a little creamier soup, you can stir the sour cream into the soup instead of putting it on top. The fresh dill is not an option--it makes a world of difference.
2 TB butter
5 zucchini (about 1 1/4 pounds), thinly sliced
1 large onion, chopped
2 garlic cloves, chopped
1 TB chopped fresh dill
4 cups canned chicken broth

Sour cream
Additional chopped fresh dill

Melt butter in a large pot over medium-high heat. Add next 4 ingredients and saute until tender, about 10 minutes. Add broth and bring soup to a boil. Reduce heat and simmer for 10 minutes.

Puree soup with immersion blender (or work in batches and puree in the blender). Season with salt and pepper. Ladle into bowls and top with a dollop of sour cream. Sprinkle with fresh dill.

Recipe Source: Bon Apetit Magazine