Creamy Garden Bisque

This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup unsalted butter (1/2 stick)
• 2  large onions, chopped
• 2  celery ribs, chopped
• 1  large carrot, peeled and chopped
• 1  bunch fresh parsley, stems of
• 3  garlic cloves, minced
• 1 1⁄2 teaspoons dried thyme, crumbled
• 1  quart rich chicken broth, preferably homemade
• 1  teaspoon salt
• 3  ears corn, husked
• 3  large carrots, peeled and diced
• 1  large red bell pepper, cored, seeded, and diced
• 1  medium zucchini, diced
• 2  medium tomatoes, seeded and diced
• 1⁄4 lb fresh green beans, trimmed and cut into 1/3 inch pieces
• 1⁄3 cup heavy cream
•  fresh ground pepper
• 1⁄4 cup fresh basil, minced (or parsley, marjoram, or thyme)

Directions

1. Melt butter in heavy medium saucepan over medium-low heat.
2. Stir in next 6 ingredients.
3. Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
4. Mix in stock and salt and bring to a boil.
5. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
6. Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
7. Scrape corn into bowl, using knife.
8. Bring soup to boil in heavy medium saucepan.
9. Add carrots and boil 5 minutes.
10. Add green beans and pepper and boil 5 minutes.
11. Add zucchini and boil 5 minutes.
12. Add tomatoes and corn and bring to a simmer.
13. Stir in cream and pepper; taste and adjust seasoning.
14. Heat until soup is hot, about 5 minutes.
15. Ladle into bowls, sprinkle with herbs and serve immediately.