Summer Squash Bisque

American Soup Recipes

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: Monday November 8th, 2010 and modified on Friday March 11th, 2011