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Zucchini Bisque
Description
Zucchini Bisque recipe can be served hot or cold. Submitted by Eadie Rosser
Ingredients
- 1 medium onion quartered
- 1/2 cup butter
- 1 1/2 pounds zucchini
- 2 1/2 cups chicken stock
- 1/2 teaspoon nutmeg
- 1 teaspoon basil
- 1 teaspoon salt
- freshly ground black pepper
- 1 cup heavy cream
Methods/steps
- Add onion to a food processor with metal blade in place.Process, turning on and off rapidly until evenly chopped.
- In a large saucepan, melt the butter. Add onion and saute until limp.
- With shredding disk in place, shred zucchini using moderate pressure on the pusher.
- Add zucchini and chicken stock to the onion. Simmer covered for 15 minutes.
- Reinsert metal blade and puree zucchini mixture in the processor in 2 batches, adding 1/2 of the nutmeg, basil, salt and a few grinds of pepper to each.
- Combine batches, add cream and stir until well blended. Taste and adjust seasonings if needed.
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