What’s nice about this creamed soup is that, despite its super rich and creamy texture, there is no cream. In fact, the only fat in the soup comes from the two teensy little tablespoons of butter used to saute the onion, garlic and zucchini. Zucchini is such a flavor pushover, somehow just two tablespoons of butter is enough to give the whole pot its lovely, rich fragrance.
I’m calling this a bisque because it is miraculously hearty, flavorful and satisfying, despite being made from just a couple of meek little vegetables. Zucchini is such a natural for vegetable bisque that it doesn’t even need a stock – just enough liquid is released as it cooks down, giving the bisque an even zucchinier flavor.
My husband enjoyed this one so much that he suggested I take a picture of his empty bowl for the gallery here, to advertise that he was a member of the “Clean Plate Society”. Oh, how he flatters me…
Zucchini Bisque – serves 2 – 4
1 onion roughly chopped
2 cloves garlic, smashed and halved
3 zucchini, chopped to roughly 1 inch pieces
2 T butter
1/2 t salt
2 T sour cream (optional)
1 t freshly chopped chives (optional)
Melt the butter over medium heat in a wide-bottomed saucier or shallow stockpot. Add the onions, and saute 3 minutes until translucent and slightly golden. Stir in the zucchini, garlic and salt.
Increase heat to medium high and allow the zucchini to cook down for about 20 – 25 minutes, stirring occasionally until the zucchini is soft and translucent. A little color is good, but try not to allow the zucchini to burn. By the end you should have a good inch or so of liquid at the bottom of the pot.
Spoon the cooked veggies into a heat resistant blender, or use an immersion blender. Blend until you think it’s smooth. Then blend some more. Aaaaand give it one more whirl. The soup should be evenly green and smooth.
Serve hot, garnished with a little spoonful of sour cream and some chives.