"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Zucchini Bisque Recipe

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This recipe for Zucchini Bisque, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Jones Rottluff
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil
1 large onion, chopped
8 large zucchini, ends trimed and sliced 1/4" thick
3 C. chicken broth
2 T. chopped fresh basil OR 1-1/2 tsp. dry basil
1/4 tsp. nutmeg
1/4 tsp. pepper
1/2 tsp. salt
1 C. milk or half-and-half

Directions:
Directions:
In heavy Dutch oven saute the onion in the oil until soft. Add remaining ingredients, except milk or cream, and simmer, covered, until zucchini is just tender, about 10 minutes.
Puree with hand blender, add milk or cream and heat to just beginning to boil.
Remove from heat and ladle into bowls.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes or less
Personal Notes:
Personal Notes:
Another favorite of Uncle John's that Marion fixed from garden fresh produce.
She said that when the zucchini were really plentiful, she would prepare this in big batches up until the addition of milk or cream.
Then she would freeze in meal size containers, thaw, heat and add the milk or cream when she wanted to serve it.

 

 

 

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