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In saucepan, combine zucchini, onion, water, salt, bouillon granules and dill weed. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add butter, sugar and lemon juice. Remove from heat. Blend flour into sour cream; add to zucchini mixture and return to heat. Stir and cook until thickened and bubbly.
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds