4 med. size zucchini
1 lg. onion
3 carrots
1 lg. potato
Fresh dill
Water
3 George Washington soup packets
2 tbsp. butter
Salt, pepper, sugar to taste
Sour cream

Cut zucchini into small pieces. Add onion, carrots, potato and dill. Cover with water and cook until vegetables are soft. Add soup packets, or powdered broth, 2 tablespoons butter and seasonings. Put in blender on puree cycle. Serve hot or cold with dab of sour cream.

Warning: Do not fill blender to top; do small amount at a time.