Velvety Zucchini Bisque
A delightful and creamy soup that showcases the delicate flavors of fresh zucchinis and aromatic herbs.
Ingredients
| 1 | small onion, chopped |
|---|---|
| 1/4 | cup butter |
| 4 | cups boiling water |
| 4 | chicken bouillon cubes |
| 6 | medium zucchini, unpeeled and diced |
| 1 | tablespoon dried parsley |
| 1 | teaspoon salt |
| 1/2 | teaspoon thyme |
| 1/2 | teaspoon dried celery leaves |
| 1/4 | teaspoon pepper |
| 1 | bay leaf |
| 1 | (13 ounce) can evaporated milk or 1 cup milk |
Instructions
| 1. | Heat a small skillet over medium heat and saute the chopped onion in butter until soft and translucent. |
|---|---|
| 2. | In a large saucepan, pour in the boiling water and dissolve the chicken bouillon cubes. |
| 3. | To the saucepan, add the diced zucchinis, dried parsley, salt, thyme, dried celery leaves, pepper, and the sauteed onion with butter. Allow the soup to simmer until the zucchinis are tender. |
| 4. | Before proceeding, remember to remove and discard the bay leaf from the soup to avoid unwanted flavors in the final dish. |
| 5. | Take the saucepan off the heat and carefully puree the soup in batches using a blender, ensuring not to overfill the blender jar and keeping the lid securely closed. Alternatively, use a hand-held stick blender directly in the saucepan for this step. |
| 6. | Return the pureed soup to the saucepan and gently stir in the evaporated milk or regular milk. Reheat the soup slightly without bringing it to a boil. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 196.3 kcal |
| Protein | 7.3 g |
| Fat | 13.3 g |
| Carbohydrates | 14.1 g |
| Fiber | 2.3 g |
| Sugar | 5.9 g |
Published on Jul 19, 2024 by Luminița