Zucchini and Onion Bisque

I met my friend Carol on a cooking website. Over the last few months we have become quite close. We both send each other recipes and things that we find. This is one of the recipes she gave me. This soup is perfect for the fall and winter. Very rich and creamy! Be sure to leave the zucchini unpeeled. The light green coloring adds to the soup.

Zucchini and Onion Bisque

4 cups chicken stock
2 medium potatoes, pared and chopped
2 large onions, chopped
3 medium zucchini, sliced
3 cloves garlic, minced
1½ cups heavy cream
White or cayenne pepper and salt to taste

In a large covered saucepan, combine stock, potatoes, onions, zucchini and garlic. Cover, bring to a boil.
Reduce heat and simmer 30 minutes. Strain soup through a sieve. Puree solids in a food processor or blender. Stir puree back into the stock and return soup to saucepan. Slowly whisk in cream. Season to taste with the pepper depending on the spiciness you prefer.

Footnotes - Carol said that she uses half and half instead of heavy cream and it is still plenty rich. Also, you can use a hand held stick blender to puree the vegetable directly in the pot. After everything is pureed, add the cream.