Easy Zucchini Bisque Recipe
Last summer, like this summer, I was overrun with zucchini. I was chatting with my neighbor about the bounty, and she hooked me up with a gem of a recipe. As she pointed out with great enthusiasm, this recipe is easy, delicious, can be served hot or cold, and best of all, it uses up three pounds of zucchini.
I have modified her version, and I think she may have modified hers from her source, but her notes said that credit is due to Capt. Jan Robinson in "All At Sea" magazine, November 2005.
3 lbs. zucchini, thinly sliced (remove the seeds and pithy parts if this is a zuke that got away from you)
1 large onion, chopped
4 tablespoons butter (or half butter and half extra virgin olive oil)
1 1/2 teaspoons curry powder (for a different flavor profile, try basil or other fresh herb)
1/4 teaspoon ground cumin (Optional. Definitely omit this if using basil)
1 pinch of cayenne (Optional)
24 ounces chicken broth
1-1/2 cups milk (I use low fat, but I've heard that whole milk or cream is delicious.)
Salt and pepper (to taste)
Slice the zucchini and onion thinly. If you have a food processor or a slicer attachment for your stand mixer, use it: it makes the prep super fast! If you're using a big zuke that got away from you in the garden, remove the seeds and pithy parts, making sure that you end up with 3 pounds of sliced zucchini.
Melt the butter (or butter and oil) in a large saucepan over low heat.
Add onion and zucchini. Simmer until almost tender, stirring to cook evenly.
Add broth and seasonings. Bring to a boil, and simmer until cooked.
Stir in milk, then use an immersion blender to puree the soup until it is uniformly smooth. If you use a regular blender, my source says to allow the soup to cool slightly before blending, and you'll probably need to blend in batches.
Serving suggestions: serve immediately or chill completely (it takes several hours) in the refrigerator. It reheats well if you want to serve it hot. Whether I serve it hot or cold, I like to drizzle it with a tiny bit of good olive oil. My favorite EVOO for this purpose is California Olive Ranch MIller's Blend. A little dollop of creme fraiche can be nice, too, but to keep it really simple, just put it in a bowl and enjoy!
I would love to hear from other cooks about herb and spice combinations you try in this recipe.
Here are some other recipes that will help you use up your garden bounty:
Zucchini Relish - an old fashioned condiment that lets you taste summertime year round.
Fig Jam - here's what to do when you have too many figs. Wait, is there such a thing?
Refrigerator Pickles - make an easy, lovely, delicious treat with those cucumbers!
Thanks for reading. Please leave comments and share your spice mix experiments, if you try it out.
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