Zucchini Potato 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.

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.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

CREOLE ZUCCHINI BISQUE

Steps:

• In a Dutch oven melt butter, add olive oil and bay leaves.
• Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
• Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
• Add Chardonnay wine and reduce by half.
• Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
• Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
• Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
• Serve bisque in warm soup bowls.
• Garnish with a sprig Fresh Thyme.
• *Chef's Note: Add Creole Seasoning to your taste.

TOMATO ZUCCHINI BISQUE

Steps:

• Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
• Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
• Combine vegetables and pot of broth; add wine and basil.
• Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
• Remove from heat, puree with immersion blender, and add whipping cream.
• Reheat to warm cream but do not boil.
• Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
• Serve with grated parmesan cheese.

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.

VEGAN ZUCCHINI BISQUE

Steps:

• In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
• Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
• In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
• Add a splash of vinegar to the soup before serving, to perk up the flavors.

ZUCCHINI BISQUE

Steps:

• Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
• Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
• Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.