Chilled Zucchini Bisque
|Zucchini||1⁄4 Pound (5 Medium)|
|Safflower oil||4 Teaspoon|
|Onion/1 teaspoon onion powder||1 Medium, finely chopped|
|Regular strength chicken broth/3 1/2 cup homemade||28 Ounce (2 Cans, 14 Ounce Each)|
|Chicken broth||1⁄2 Cup (8 tbs) (More To Add)|
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.