Creole Zucchini Bisque
photo by Potagekempcc
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 tablespoons unsalted butter
- 2 ounces extra virgin olive oil
- 2 bay leaves
- 3 cups leeks (Chopped)
- 2 cups carrots (Chopped)
- 1 cup celery root (Chopped)
- 2 lbs zucchini, chopped
- 2 tablespoons fresh garlic (Chopped)
- 2 teaspoons creole seasoning (*See Chef's Note)
- 2 tablespoons fresh marjoram (Chopped)
- 2 tablespoons fresh thyme (Chopped)
- 1⁄2 cup cilantro (Chopped)
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
- 4 cups vegetable stock
- 1 cup yukon gold potato (Chopped)
- 3 cups heavy cream (Tempered)
- 1 cup creme fraiche
directions
- In a Dutch oven melt butter, add olive oil and bay leaves.
- Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
- Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
- Add Chardonnay wine and reduce by half.
- Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
- Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
- Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
- Serve bisque in warm soup bowls.
- Garnish with a sprig Fresh Thyme.
- *Chef's Note: Add Creole Seasoning to your taste.
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RECIPE SUBMITTED BY
Potagekempcc
United States