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Chilled Zucchini Bisque

Ingredients
  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)
  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.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Zucchini

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