Tuesday, December 14, 2010

Slow Cooker Zucchini Bisque


I had a huge yellow zucchini to use up, and saw this recipe in one of my favorite new cookbooks. After I weighed it and it was just under the 1 1/2 pound mark! It was a biggie and the perfect amount!

The verdict?
This was very creamy and filling, and I enjoyed that this was a meatless slow cooker main dish. The next time I have a large amount of zucchini, this would be a great way to use it up!

Slow Cooker Zucchini Bisque
recipe adapted from Not Your Mother's Slow Cooker Cookbook

6 tablespoons unsalted butter, cut into 3 or 4 pieces
1 large yellow onion, chopped
1/2 teaspoon curry powder
1 1/2 pounds zucchini, ends trimmed, and cut into chunks
2 heaping tablespoons white rice
1/2 teaspoon dried basil
3 cups vegetable or chicken broth
salt and freshly ground black pepper to taste
1 cup half and half

Use a medium round or oval slow cooker. Put the butter, onion, curry powder, and zucchini in the slow cooker, cover, and cook on High to sweat the vegetables for 30 minutes.

Add the rice, basil, and broth, cover and cook on Low for 5 to 6 hours. Puree with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Stir in the half and half, cover, and continue to cook on Low until heated through, 20 minutes; do not boil. Ladle into bowls and serve!

Creatively Domestic

Simple Cooking | Easy Cooking

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