VEGETABLE RECIPE - 587
GARDEN ZUCCHINI
BISQUE
2 tbsp. butter
2 c. (2 med.) sliced 1/8" zucchini
1 c. sliced 1/4 mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. fresh parsley
3 tbsp. butter
3 tbsp. flour
10 3/4 oz. can chicken broth
1/4 c. whipping cream
Pinch of pepper
In 3 quart saucepan melt 2 tablespoons butter; add zucchini, onions, mushrooms and parsley.
Cook over medium heat, stirring occasionally until vegetables are
crisply tender (68 minutes).
Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 minute).
Add chicken broth; continue cooking, stirring occasionally, until soup is thickened
(57 minutes).
Stir in cream, pepper and zucchini mixture.
Continue cooking
until heated through (56 minutes).
VEGETABLE RECIPE - 588
VELVET ACORN SQUASH BISQUE
3 tbsp. butter
1 c. carrot, grated
2 med. potatoes, peeled & cubed
4 c. strong chicken broth
1/2 c. milk
1 c. onion, finely chopped
Salt & white pepper, to taste
2 acorn squash, peeled & cubed
1/2 c. cream
Cayenne pepper
Melt the butter in a saucepan.
Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often.
Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25
minutes or until all the vegetables are tender.
Puree in blender.
Return to stove.
Stir in the cream and milk.
Taste for seasoning and reheat.
Sprinkle each serving with cayenne pepper.
Serves 4 to 6.
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