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Linda’s Zucchini Bisque
2 tablespoons butter
1 medium onion - cut coarsely
1 cup chopped carrots
4 cups chopped zucchini - cut coarsely
1 can chicken broth
(or one bouillon cube dissolved in 1 cup boiling water)
1/4 tsp sugar (optional)
1/4 tsp marjoram
1/4 cup cream/milk (optional)
Melt butter over medium heat, add vegetables. Cook until onions are limp. Stir in broth, marjoram, and sugar. Simmer for 20 minutes until vegetables are tender.
Cool slightly, mix into a pulp till smooth. Add 1/4 cup cream (milk), return to heat till warm. Serve garnished with nutmeg, parsley.
You can freeze the bisque before adding cream/milk. I freeze portions in sandwich bags. It's great served cold too, but I like it warm.
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