Creole Zucchini Bisque

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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    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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