| Curried Zucchini Bisque
American Contemporary
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| Lisa Speer won for this recipe in the "Beyond Zucchini Bread" category. This is a lovely light bisque, perfect for a summer luncheon. |
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| Ingredients |
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3 tablespoons extra virgin olive oil
1 cup chopped sweet onion
1 cup chopped yellow bell pepper
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced or pressed
4 cups vegetable or chicken stock
4 cups chopped zucchini
3/4 cup Greek yogurt, plus more for serving
3/4 teaspoon curry powder
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Steps
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| 1 | Heat oil in a large saucepan over medium-high heat. Add onion and bell pepper; season moderately with salt and pepper. Cook until soft, stirring frequently. |
| | 2 | Add garlic, cook 1 minute. |
| | 3 | Add chicken stock, zucchini and additional salt and pepper. When mixture comes to a boil, cover and reduce heat. Cook 15 to 20 minutes, or until zucchini is cooked through, then remove from heat. |
| | 4 | Carefully transfer mixture in batches to a blender; process until smooth. |
| | 5 | Return mixture to saucepan, stir in yogurt and curry powder. Taste and adjust seasonings. Ladle bisque into individual bowls, and garnish with a dollop of yogurt. |
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| Yield |
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original recipe yield: 6 Servings
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