Summer Squash Bisque
2 Tbsp. olive oil
1 cup chopped shallots
1/2 cup chopped green onion (scallions)
2 cloves minced garlic
4 medium zucchini, peeled & chopped
2 small summer squash, peeled & chopped
1 cup Idaho potatoes, peeled & cubed (about 1 large)
4 cups vegetable broth (or chicken broth in a pinch)
2 cups chopped kale
1 tsp. dried tarragon
1/2 cup half & half (you can use low fat or fat free for less calories)
6 thin slices zucchini for garnish
6 thin slices summer squash for garnish
flat leaf parsley for garnish
A great hearty soup for Meatless Monday, serve with a hunk of crusty bread. A lovely summer soup for when those zucchini start coming in with a vengeance.
Yield: 6 servings
Add olive oil to a large (I use a 12 inch diameter) pan. Over medium heat, sauté the shallots, green onions and garlic until tender (don't burn it).
Add chopped zucchini, summer squash and potato. Sauté 5-8 mins.
Add vegetable broth, kale and tarragon to the pan. Heat to boil. Cover and reduce heat to simmer. Cook until vegetables are tender; 10-15 mins.
In small batches, add soup to a blender or food processor and blend until smooth. Return the soup to the pan and stir in the half-&-half.
Serve warm OR chilled with a slice of both zucchini and summer squash. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: and modified on Friday March 11th, 2011