Zucchini Bisque

My inability to grow zucchini is legendary.  It wouldn’t bother me, not one bit, if it didn’t happen to be one of my favorite vegetables.  Thank heavens for the good people at Melissa’s and their organic zucchini!  It allows brown-thumb zucchini gardeners to enjoy it year round in one taste tempting recipe after another.

This bisque is a wonderful soup for summer.  The delicate flavors of zucchini and mushrooms pair nicely with equally delicate additions of seasonings.  Served hot, cold, or at room temperature, it is a great starter, pairs nicely with a summer salad, or with a hearty roll or slice of Tomato Basil Bread makes a meal.

Zucchini Bisque

5 tablespoons butter, divided

2 medium zucchini, sliced into 1/8” rounds

1 8-oz. package button mushrooms, sliced

1 cup chopped onion

¼ cup chopped fresh parsley

3 tablespoons flour

1 cup homemade chicken stock

¼ cup white wine

¾ cup heavy cream

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon onion salt

1/8 teaspoon garlic powder

Few gratings of fresh nutmeg

Melt 2 tablespoons of the butter over medium-high heat in a heavy, 3-quart saucepan.  When butter is melted, add zucchini, mushrooms, onion, and parsley.  Reduce heat to medium and cook, stirring occasionally, until vegetables are tender-crisp (5-8 minutes).

While vegetables are cooking, melt the remaining 3 tablespoons of butter over medium heat in a 2-quart saucepan.  Stir in flour and cook for 1 minute until smooth and bubbly.  Add broth and wine, and continue cooking until mixture has thickened (5 to 7 minutes).  Stir in cream, seasonings, and zucchini mixture.  Divide soup in half and whir half in a blender (or blend with an immersion blender).  Combine blended and unblended mixtures.  Return to heat and cook until heated through. Serves 4.

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Seasonal Sundays

On the Menu Monday