posted by Linda in San Diego 01-05-100 11:48 AM
from Sara Shindel
Zucchini Bisque
6 servings 25-30 min
2 medium onions peeled and coarsely chopped
5-6 cups (~3#) sliced zucchini
1 cup thinly sliced carrots
4 tsp. olive oil
4 tsp. sea salt
5 cups water or 1 cup white wine 4 cups water (or a homemade veg. soup stock made with wine)
4 Tbl. good vegetarian soup base (adjust if you’re using stock)
1/4 tsp. finely ground black pepper
16 oz. (silken) tofu
chopped parsely or scallions for garnish
In a large soup pot, saute onions, carrot, and zukes in oil, together with the salt, for about 5 min over med heat. Add water (and wine if using), soup base, pepper, and tofu, and cook for another 5 min.
Blend the ingredients until smooth, return to heat, and cook for a few more minutes. Garnish.
Note: You could also add sour cream (non-fat or not) either blended into the soup or as a garnish. A little basil would be good in the soup too.