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Zucchini bisque

Yield: 6 Servings

2 ts Oil      1 md Onion chopped
1 1/2 lb Zucchini sliced      2 ts Salt
1 1/4 c Vegetable stock or water      1/2 ts Nutmeg
1/8 ts Freshly ground black pepper      1/2 lb Tofu
1 tb Oil      1/4 c Vegetable broth or water

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.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More