Chilled Zucchini Bisque Recipe
Ingredients
| 5 medium-sized zucchini (about 1 1/4 lb.) | ||
| 4 tsp safflower oil 1 medium-sized onion, finely chopped, or 1 tsp onion powder | ||
| 2 14-oz. cans regular-strength chicken or 3 1/2 cup homemade | ||
| 1/2 cup more broth | ||
| Nutmeg | 1/4 Teaspoon | |
| Salt | To Taste | |
Directions
Wash zucchini, cut off ends, and thinly slice.
Heat oil in a Dutch oven.
Saute zucchini and onion until limp, about 5 minutes.
Add the chicken broth.
Cover and simmer until vegetables are tender, about 10-15 minutes.
Whirl in blender or food processor or strain through a sieve until smooth.
Put into a bowl, add the 1/2 cup broth and nutmeg, and salt to taste.
Blend thoroughly, cover, and chill.
Serve in chilled bowls or mugs.
Variation: If you can use milk, use 1/2 c. half and half instead of the 1/2 c. broth.
Heat oil in a Dutch oven.
Saute zucchini and onion until limp, about 5 minutes.
Add the chicken broth.
Cover and simmer until vegetables are tender, about 10-15 minutes.
Whirl in blender or food processor or strain through a sieve until smooth.
Put into a bowl, add the 1/2 cup broth and nutmeg, and salt to taste.
Blend thoroughly, cover, and chill.
Serve in chilled bowls or mugs.
Variation: If you can use milk, use 1/2 c. half and half instead of the 1/2 c. broth.
Chef
