Zucchini Potato Bisque
- Total Time
- 45 minutes
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Ingredients
- 1tablespoon olive oil
- 1cup chopped leeks (white part only)
- 2large cloves garlic, minced
- 2medium zucchinis, coarsely chopped
- 1medium boiling potato, peeled and diced
- 3cups low-fat milk
- 1tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 1tablespoon minced fresh chives
Nutritional analysis per serving (6 servings)
124 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 6 grams protein; 571 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
- Step 2
Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
- Step 3
Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.
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