Zucchini and Pea Bisque with Dill


Ever abundant summertime zucchini turns sophisticated with this recipe. The green peas and dill tastefully enhance the zucchini flavor. From plain to fancy this serves up well.



2 small zucchini, diced
1 (10 ounce) package green peas
4 cups chicken broth
1 bay leaf
1/2  onion diced
A sprig of parsley
A sprig of fresh dill
1/2 cup heavy cream
2 tablespoons butter
Salt and pepper to taste

                                                                                                                                          Serves 6

1.  Place the zucchini, peas, chicken broth, bay leaf, onion, parsley and dill in a large saucepan and bring to a boil. Reduce to a simmer, and cook until the zucchini are soft. Test by piercing with a fork, it should slide through easily.

2.  Remove the bay leaf. Being careful, puree hot soup in a processor (in batches if necessary) and strain through a colander to remove pea skins.
3.  Return mixture back to saucepan and add the heavy cream and butter. Cook for one minute more and add salt and pepper to taste.

Serve with fresh dill.

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