Zucchini Bisque
This verdant green soup is perfect served with DIY garnishes that can be added to taste by the diner.
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Virgin olive oil -- 2 fl oz
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Shallots, minced -- 1/2 cup
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Celery, small diced -- 1 1/2 cups
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Zucchini, small, medium diced -- 2 qts
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Minor’s Gluten Free Vegetable Base made with Natural Ingredients -- 1 oz
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Water -- 2 qts
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Parsley, fresh, leaves only -- 3/4 cup
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Baby spinach leaves -- 1 1/2 cups
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Lemon zest -- 1 Tbsp
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Lemon juice, fresh -- 3 Tbsp
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Salt -- 2 tsp
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Black pepper, ground fine -- 1 tsp
Preparation
1
In a 8-qt saucepot over medium-high heat, add oil, shallots, and celery. Sweat, stirring frequently, for approximately 4–5 minutes.
2
Add zucchini and cook until soft, approximately 5–7 minutes.
3
Add Vegetable Base and water, heat to boiling. Reduce heat and simmer for approximately 10–12 minutes, stirring occasionally.
4
Remove from heat and add parsley, spinach, lemon zest and juice, salt, and pepper; mix until incorporated fully.
5
Purée in blender, using small batches; pour through a fine mesh strainer.
6
Reserve for service, hot or cold.
Serving Suggestion:
Accompany with DIY garnishes such as croutons, diced zucchini, sour cream, chopped scallions, etc.
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