Green Zucchini Soup

Wash the zucchini, onion, and potato, and peel them.

Add all the cleaned and chopped vegetables to a pressure cooker.

Close the lid and cook over high heat until the steam indicator rises; then lower the heat and cook for 5 more minutes before turning it off.

Purée the vegetables with a hand blender.

Add the finely chopped dill, butter, salt, black pepper, and milk or cream, then put it back on the stove.

Stir until it starts to boil, then simmer over low heat for 10 minutes. Serve topped with finely chopped dill.