Chilled Zucchini Bisque with Leeks Andlemon

Name: Chilled Zucchini Bisque with Leeks Andlemon
Total time: 30 min
Yield: Four to six servings
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; 1/4 cup dry white wine; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 teaspoon grated orange rind; 1 teaspoon olive oil; 2 cups mint leaves; 1 cup parsley leaves; 1/4 cup slivered almonds; 4 scallions, rinsed and minced

By Molly O'Neill

Total Time: 30 minutes, plus chill time
Rating: (0)
Comments: Read comments

Featured in: FOOD; Roadside Attractions

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Ingredients

Yield:Four to six servings

3large leeks, rinsed and coarsely chopped
1clove garlic, peeled and minced
1teaspoon olive oil
4teaspoons fresh thyme
2teaspoons dried savory
2teaspoons fresh basil
1tablespoon grated lemon rind
12zucchini, rinsed and thinly sliced
4cups chicken or vegetable broth, homemade or low-sodium canned
¼cup dry white wine
½teaspoon salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste

The Pesto

1teaspoon grated orange rind
1teaspoon olive oil
2cups mint leaves
1cup parsley leaves
¼cup slivered almonds
4scallions, rinsed and minced

Ingredient Substitution Guide

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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.

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Comments

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Lisa7 years ago

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.

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