Zucchini Spinach Bisque
Ingredients
Bisque
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 cloves garlic peeled and minced
- 30 ounces zucchini halved and thinly sliced
- 1 litre chicken or vegetable broth
- 6 ounces frozen spinach thawed and drained
- 2 tbsp fresh oregano chopped
- 2 tbsp white rice
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Tomato Herb Cream
- 1/2 cup sour cream
- 1 medium tomato seeded and finely chopped
- 1 tsp fresh oregano finely chopped
- 1 tsp fresh basil finely chopped
- 1 tsp chives finely chopped
- 1/2 each fresh lime juiced
- salt and pepper to taste
Servings: people
Instructions
Bisque
- In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
- Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
Tomato Herb Cream
- In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.
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