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.

Jul 19, 2024