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Saturday, August 15, 2009

zucchini bisque

You could ask for a lovelier color, but that would be so greedy of you.

If you're like me, you're finally to the point where you have more zucchini than you can use, and you're getting mighty sick of eating it sauteed all the livelong day, and maybe you haven't got a bunch of mozzarella with which to make it into parmigiana. And it's a little cooler outside than August usually is, so you're going to make some zucchini bisque. Here's how you do it:

Zucchini Bisque
(adapted from Bountiful Harvest)
1/2 C butter
1 onion, diced
3 C shredded zucchini
3 C chicken broth
1/2 t salt
1/2 t pepper
1/4 t nutmeg (optional--you know how kids are)
1/2 C cream

Saute the onion in the butter. Add the zucchini and chicken broth, and simmer, covered, for fifteen minutes. Add seasonings and puree (I use an immersion blender). Stir in cream (I used milk this time), heat through and serve.

2 comments:

All8 said...

How do you think this recipe would be with cream that is heading a little south, towards sour?

I wish August was a little cooler here, but that would be an aberration.

Layne said...

I think it would be great--I usually stir a dollop of sour cream into a bowl of bisque, anyway.

It's FREEZING here. At least for August--I had to put on long sleeves. So weird.