Garden Zucchini Bisque Recipes

ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

GARDEN ZUCCHINI BISQUE

Steps:

• In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
• Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
• Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
• Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
• Stir in cream, pepper and zucchini mixture.
• Continue cooking until heated through (5 to 6 min).

ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through.

ZUCCHINI POTATO BISQUE

Steps:

• Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
• Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
• Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.

NUTMEG ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly., Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired.

CREAMY GARDEN BISQUE

Steps:

• Melt butter in heavy medium saucepan over medium-low heat.
• Stir in next 6 ingredients.
• Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
• Mix in stock and salt and bring to a boil.
• Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
• Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
• Scrape corn into bowl, using knife.
• Bring soup to boil in heavy medium saucepan.
• Add carrots and boil 5 minutes.
• Add green beans and pepper and boil 5 minutes.
• Add zucchini and boil 5 minutes.
• Add tomatoes and corn and bring to a simmer.
• Stir in cream and pepper; taste and adjust seasoning.
• Heat until soup is hot, about 5 minutes.
• Ladle into bowls, sprinkle with herbs and serve immediately.

ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through.