Zucchini Bisque Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Oil,
1 medium: Onion, chopped
1 1/2 lbs: Zucchini, sliced
2 tsp: Salt,
1 1/4 cup: Vegetable stock or water,
1/2 tsp: Nutmeg,
1/8 tsp: Freshly ground black pepper,
1/2 lbs: Tofu,
1 tbsp: Oil,
1/4 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 1/4 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.
Source from luhu.jp
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 1/4 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.
Source from luhu.jp