Greenpoint resident Lottie Gurvis started her own meal prep service called Oh My Nosh, helping Greenpoint families relieve some of the stress associated with dinnertime.
Gurvis previously worked childcare and nanny jobs over the past ten years and noticed how taxing dinnertime could be for busy New York families, so she dreamed up Oh My Nosh to help.
Growing up in a Jewish household, Gurvis explained that cooking was how love was shown. “It’s always been a rewarding feeling to feed people…And to be doing it as my job feels incredible,” said Gurvis.
This week, Gurvis shares her recipe for Zucchini Dill Soup, which was derived from a dish made by a South African family friend. Gurvis calls it a “perfect addition to a springtime lunch.”
Find last week’s Community Cookbook recipe here.
Zucchini Dill Soup
- 2 tablespoons of butter
- 1 sliced onion
- 3 cups of sliced zucchini
- 4 cups of chicken or veggie stock
- 1 teaspoon of red wine vinegar
- 1 bunch of dill (save some for garnishing)
- 3 tablespoons of flour
- Salt and pepper to taste
- In a large pot, melt the butter over medium-low heat.
- Add the onion and sauté until soft, for about 5 minutes.
- Add the stock, zucchini slices and dill sprigs to the pot with the onions and bring to a boil, then lower to a simmer.
- In a separate small bowl, whisk the flour with a couple tablespoons of water to form a paste.
- Add the paste to the pot and stir to combine.
- Simmer for about 25 minutes or until your zucchini is soft, stirring occasionally.
- Remove from heat and add 1 teaspoon (or more, depending on taste) of red wine vinegar to the pot.
- Blend all of the ingredients together using an immersion blender, food processor or standing blender.
- Garnish with remaining dill and enjoy.