Vegan Zucchini Bisque (C)

August 19, 2006 at 9:56 am (F (0 stars, dislike), Farm recipes, Quick weeknight recipe, soup, Tofu)


I’ve been wanting to try some recipes from the cookbook Tofu Cookery by Louise Hagler (from the Farm). It’s been sitting on my shelf forever and finally I pulled it down, and found this recipe for zucchini bisque. Well…, bisque is a bit of a stretch. It’s really just a soup.

Saute:
* 2 Tbs. olive oil
* 1 medium onion, choped
* 1.5 lbs zucchini, sliced

Add to the suateed vegetables, cover and simmer 20 minutes:
* 2.5 cups stock or water
* 1/2 tsp. nutmeg
* 1/8 tsp. black pepper

Remove from the heat and cool 5 minutes.

Blend in a blender until smooth and creamy:
* 1/2 lb. tofu
* 1 Tbs. olive oil

Stir blended tofu mixture into sauteed vegetables. Heat, but do not boil. Add salt to taste.

Makes 6 cups.

My Notes

I only made half the recipe, and I used less olive oil (1 Tbs. total). I also added more nutmeg since I couldn’t taste it.

The soup was okay, but tasted a bit too oily. I think maybe if I had blended the zucchini with the tofu the oil would have combined better and given it a better texture. Or maybe using soymilk instead of blended tofu would help. I any case, I ate it all, but I’m not sure I’d make it again.

Rating: C

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: