Recipe for cooking creamy zucchini bisque

Soups for Salads :: Chowders and Bisques

Creamy Zucchini Bisque

1 (10 oz.) can chicken broth
1/2 C. water
2 med. zucchini, sliced
1 med. green bell pepper, sliced
1 med. onion, sliced
1 Tbsp. basil
1 (10 oz.) can cream of potato soup, undiluted
1 C. cream or milk
1 tsp. white pepper
Minced chives

Mix together chicken broth, water, zucchini, green bell pepper, onion and basil in saucepan; bring to boil. Cover; reduce heat and simmer 20 min.

Transfer with slotted spoon to blender. Add potato soup and process until smooth. Return to pan; stir in cream and pepper. Mix well and heat thoroughly. Serve hot or cold. Sprinkle each servings with chives.

Makes approximately 6 C..