I received this great recipe from my Mother In Law. It was a big hit at our house. It reminded the kids of a cream of broccoli soup . We added a little cheese to top it off and served it with corn bread.
The following recipe and notes are courtesy of Jan King.
I turned 20 cups of zucchini from our garden into 5 quarts of yummy Zucchini Bisque yesterday. I doubled the following recipe.(Printable Version)
10 cups zucchini
1 large onion, chopped
1 cube butter
2 cups chicken broth
1 cup half & half
salt & white pepper to taste
1 dash nutmeg
Simmer everything except the cream until squash & onion are tender. Blend until smooth, add cream.
I used to make this in Mesa AZ, in the morning and served it chilled for dinner with Bacon Corn Muffins for a refreshing meal when it was hot. However, Don actually prefers it warm. I put 4 quarts in the freezer to enjoy later, and I will serve it with Corn Fritters.