Chilled Zucchini Bisque with Leeks Andlemon
Published August 29, 1992
- Total Time
- 30 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
3 large leeks, rinsed and coarsely chopped
1 clove garlic, peeled and minced
1 teaspoon olive oil
4 teaspoons fresh thyme
2 teaspoons dried savory
2 teaspoons fresh basil
1 tablespoon grated lemon rind
12 zucchini, rinsed and thinly sliced
4 cups chicken or vegetable broth, homemade or low-sodium canned
¼ cup dry white wine
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
THE PESTO
1 teaspoon grated orange rind
1 teaspoon olive oil
2 cups mint leaves
1 cup parsley leaves
¼ cup slivered almonds
4 scallions, rinsed and minced
Nutritional analysis per serving (4 to 6 servings)
27 grams carbs; 174 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 9 grams fiber; 278 milligrams sodium; 8 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
- Step 2
Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
- Step 3
Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.
Private Notes
Comments
The proportions are all off and it appears this wasn't proofread. I couldn't handle slicing 12 zucchini so I sliced six, but then could only pack about three into my skillet. I doubled the olive oil in the pesto and still didn't get anything thin enough to "swirl." There was no indication of where to put those fresh herbs. Looking back, the basil should have gone in whenever the spirit moved me. All said, still a good soup to end summer on. I used bay, oregano and dried thyme in lieu of savory.