So you have more zucchinis than you know what to do with. You have made zucchini bread, Zucchini pickles, and given all you can to the neighbors. Now what? Zucchini Bisque. BISQUE ( French) A smooth rich or thick soup; usually made from shellfish, but sometimes with vegetables. This bisque of garden fresh zucchini and mushrooms has a rich and creamy delicate flavor. It will take two Dutch ovens to make, but worth the extra charcoal and clean up. Fall is the time for soup, chowders and bisque's, so this should fit right in to your menu. Maybe right into your Bistro Meals.
The Outlaw Gourmet
Don't rob yourself of good cookin'
2 tablespoons butter
2 cups zucchini, sliced in rounds
1 cup fresh Cremini Mushrooms, sliced
1/2 cup onions, chopped
1/4 cup fresh parsley, fine chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken broth,(boxed, caned, or home made)
3/4 cup heavy cream (whipping)
Pepper to tast
In an 8" or 10" Dutch oven, over 8 or 10 charcoals, melt 2 tablespoons butter, add zucchini, mushrooms, onions, and parsley. Gently stirring occasionally, cook 6 to 8 minutes, or until crisp tender. In a deep 10" or 12" Dutch oven, melt 3 tablespoons butter over 12 to 14 charcoals. stir in flour until smooth and bubbly, about 1 minute. Add chicken broth; continue cooking and stirring until boiling and thickened. Stir in cream, pepper and zucchini mixture. Continue to cook until hot though. Garnish each bowl with hole parsley sprigs. Serve.
with a crustini.