Chilled Zucchini Bisque With Leeks Andlemon Food

CHILLED ZUCCHINI SOUP WITH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
• Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
• Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
• Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
• Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.

ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON

Steps:

• Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
• Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
• Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.

CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON

Steps:

• Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
• Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
• Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.