Chilled Zucchini Bisque
Ingredients
- 5 medium sized zucchini, sliced (about 7 1/2 c. worth of slices)
- 1 small onion, diced
- 4 cloves garlic, smashed and peeled
- 1 1/2 tsp Italian seasoning
- 3 cup chicken stock
- 1 cup sour cream
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup chopped parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large stock pot or sauce pan, add the zucchini, onions, garlic cloves and Italian seasoning.
- Pour chicken stock on top and bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 15-20 minutes. Remove from heat and cool to room temperature.
- Once cooled, stir in the remaining ingredients. Process in small batches in a food processor or blender until desired consistency. (I made mine fairly smooth with a little bite still to it.)
- Transfer processed soup to a container for storing in the refrigerator. Refrigerate soup until completely chilled before serving, although the flavors will meld together and improve the longer the soup chills. (We thought it tasted great at about the 24 hour mark. Does it get any more stolen moments friendly than that?)
Notes
I think I might play around with the base of this soup and try it with some other veggies. I’m thinking carrots or broccoli would be great. I might even have to try it with my all-time favorite soup ingredient – potatoes.
I’ll admit that chilled soups will never take the place of my beloved hot soups. But for now, they’re keeping the peace and keeping us cool while still being delicious. I’ll take that as a fantastic compromise!
What are your thoughts on chilled soups – yay or nay?
I’ll admit that chilled soups will never take the place of my beloved hot soups. But for now, they’re keeping the peace and keeping us cool while still being delicious. I’ll take that as a fantastic compromise!
What are your thoughts on chilled soups – yay or nay?