Zucchini Potato Bisque

5.0(8)

by Florence Fabricant

Weeknight, Appetizer

Servings

(4–6)

Total time

45 min

Calories / serving

124 kcal

Ingredients (9)

serves

Instructions (3 steps)

01Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
02Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
03Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.

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Rich recipe — supports nutrition-aware planning.