Zucchini Bisque

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
35
protein 
1 g
sodium 
361 mg
carbohydrates 
8 g
fat 
0 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 cup chopped zucchini
2 cups peeled, diced Yukon gold potatoes
4 cups vegetable broth
1 tsp minced garlic
1 tsp sea salt
¼ tsp marjoram
Pinch freshly ground black pepper
6 Tbsp crushed croutons

Instructions 
  1. In a large stockpot over medium-high heat, add zucchini, potatoes and vegetable stock. Bring to a boil. Reduce to a simmer and cook for 20 minutes, or until potatoes are soft. Add garlic.
  2. Cool mixture slightly and transfer to a blender container. Puree until smooth.
  3. Finish soup by stirring in salt, marjoram and pepper.
  4. Serve each ¾ cup serving topped with 1 tablespoon crushed crouton.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.