Zucchini Bisque

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Recipe appears courtesy of Karen Levy.


  • 1 medium onion
  • 4 tablespoons butter
  • 1.5 pounds zucchini
  • 2.5 cups chicken stock
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 0.5 cup light cream (optional)


  1. Chop onion and saute with butter in large saucepan. Saute until onions are limp, but not brown.
  2. Shred the zucchini in a food processor.
  3. Add the zucchini and chicken stock to the onions. Cover and simmer for 15 minutes.
  4. Using a hand blender, puree the mixture and add the seasonings.
  5. Add light cream if desired.
  6. Serve hot, cold, or room temperature.

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