Curried Zucchini Bisque

American Contemporary

Lisa Speer won for this recipe in the "Beyond Zucchini Bread" category. This is a lovely light bisque, perfect for a summer luncheon.
3 tablespoons extra virgin olive oil
1 cup chopped sweet onion
1 cup chopped yellow bell pepper
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced or pressed
4 cups vegetable or chicken stock
4 cups chopped zucchini
3/4 cup Greek yogurt, plus more for serving
3/4 teaspoon curry powder
1 Heat oil in a large saucepan over medium-high heat. Add onion and bell pepper; season moderately with salt and pepper. Cook until soft, stirring frequently.

2 Add garlic, cook 1 minute.

3 Add chicken stock, zucchini and additional salt and pepper. When mixture comes to a boil, cover and reduce heat. Cook 15 to 20 minutes, or until zucchini is cooked through, then remove from heat.

4 Carefully transfer mixture in batches to a blender; process until smooth.

5 Return mixture to saucepan, stir in yogurt and curry powder. Taste and adjust seasonings. Ladle bisque into individual bowls, and garnish with a dollop of yogurt.

servings  use metric
original recipe yield: 6 Servings

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