Potato Vegetable Bisque

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
155
protein 
7 g
sodium 
406 mg
carbohydrates 
31 g
fat 
1 g
fiber  
4 g
cholesterol 
4 mg
Servings 
13 (¾ cup ea.)
Ingredients 

5 cups diced potatoes
1 cup cubed zucchini
8 cups chicken stock
½ cup frozen peas
1½ tsp sea salt
⅛ tsp freshly ground black pepper
½ tsp minced garlic
¾ tsp marjoram
40-50 whole-wheat croutons

Instructions 
  1. Dice potatoes and zucchini into 1½-inch cubes. In a large saucepan over medium heat, cook potatoes and zucchini in chicken stock until vegetables are soft.
  2. Puree mixture and return to pot.
  3. Add frozen peas and cook until peas are thawed. Add salt, pepper and garlic and finish with marjoram. Cook for five more minutes.
  4. Garnish soup with 3 to 4 croutons per serving.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.