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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Traditionally, bisques are thick soups made from shellfish and other seafood. Originally, however, the name was given to any thick, creamy soup, regardless of the ingredients. This recipe is rich-bodied, creamy, and completely vegetarian. Cook Time: 15 minutes Total Time: 30 minutes Ingredients:
2 medium onions, peeled and coarsely chopped |
6 cups (about 3 pounds) zucchini, sliced |
1 cup carrot, thinly sliced |
4 teaspoons olive oil |
1 teaspoon salt |
5 cups water |
4 tablespoons vegetable broth, vogue vegy base |
1/4 teaspoon ground black pepper |
16 ounces tofu, preferably silken tofu |
Directions:
1. In a large soup pot, sauté the onions, carrot, and zucchini in the oil, together with the salt, for about 5 minutes over medium heat. Add the water (and wine, if you are using it), soup base, pepper, and tofu, and cook for another 5 minutes. Blend the ingredients until smooth, return to the heat, and cook for a few more minutes.
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