Zucchini Bisque

I got this recipe out of the Forks Over Knives cookbook (a great cookbook, by the way!) and tweaked it a little.  Thankfully, I planned to use it as a small side instead of half of a main dish.  It doesn't make a lot, but what it does make is delicious.

Initially, Scot and I were a little taken back by the lemon flavor, but halfway through our small bowl, we both knew we wanted seconds!

The soup is very light and refreshing.  It would be perfect as a small side or a starter soup.  It's elegant and easy to throw together, and perfect for all the zucchini available in gardens in just a few weeks!  Easier still, if you have an immersion blender!

Zucchini Bisque
serves 6 side dishes

• 1 lg onion, chopped
• 6 cups chopped zucchini, skins on
• 2 cups vegetable broth
• 1 1/2 t dry thyme
• 1/4 t nutmeg
• 2-3 t lemon juice
• 1/2 cup unsweetened almond milk
• salt and pepper to taste

-- In a medium sauce pan, heat some oil and saute the onion until translucent.  7-8 minutes.  (Meanwhile, chop your zucchini)

-- Add the zucchini, broth, spices and lemon juice and bring to a boil.  Reduce heat, cover and simmer 15-20 minutes until zucchini is completely soft.

-- Puree until smooth using an immersion blender or VERY CAREFULLY transfer to a traditional blender.

-- Add in the milk and stir to combine.

-- Serve with a turn or two of freshly ground black pepper