Zucchini bisque
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 1 | medium | Onion, chopped |
| 1½ | pounds | Zucchini, sliced |
| 2 | teaspoons | Salt |
| 1¼ | cup | Vegetable stock or water |
| ½ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Freshly ground black pepper |
| ½ | pounds | Tofu |
| 1 | tablespoon | Oil |
| ¼ | cup | Vegetable broth or water |
Directions
Saute the first four ingredients. Add the stock or water, nutmeg and pepper to the sauteed vegetables.
Cover and simmer 20 minutes.
Remove from heat and let cool 5 minutes.
Blend the tofu, 1 T oil and ¼ cup vegetable broth in blender or food processor until smooth and creamy.
Stir blended tofu mixture into sauteed vegetables.
Heat, but do not boil.
Makes 6 cups.
From South Texas Vegetarian Society newsletter, edited by Shirley Wilkes-Johnson.