Chilled Zucchini Bisque with Leeks Andlemon

Name: Chilled Zucchini Bisque with Leeks Andlemon
Ingredients: 3 large leeks, rinsed and coarsely chopped; 1 clove garlic, peeled and minced; 1 teaspoon olive oil; 4 teaspoons fresh thyme; 2 teaspoons dried savory; 2 teaspoons fresh basil; 1 tablespoon grated lemon rind; 12 zucchini, rinsed and thinly sliced; 4 cups chicken or vegetable broth, homemade or low-sodium canned; 1/4 cup dry white wine; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 teaspoon grated orange rind; 1 teaspoon olive oil; 2 cups mint leaves; 1 cup parsley leaves; 1/4 cup slivered almonds; 4 scallions, rinsed and minced

18 ingredients

11 steps

Ingredients

3 large leeks, rinsed and coarsely chopped
1 clove garlic, peeled and minced
1 teaspoon olive oil
4 teaspoons fresh thyme
2 teaspoons dried savory
2 teaspoons fresh basil
1 tablespoon grated lemon rind
12 zucchini, rinsed and thinly sliced
4 cups chicken or vegetable broth, homemade or low-sodium canned
1/4 cup dry white wine
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 teaspoon grated orange rind
1 teaspoon olive oil
2 cups mint leaves
1 cup parsley leaves
1/4 cup slivered almonds
4 scallions, rinsed and minced

Directions

1

Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet.
2

Cook over medium-low heat until the leeks are soft, about 15 minutes.
3

Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes.
4

Puree the soup in a blender until smooth.
5

Pass through a strainer in a large bowl.
6

Cover and chill in the refrigerator until cold.
7

Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor.
8

Puree until smooth.
9

Season to taste with salt and pepper.
10

Ladle the chilled soup into bowls.
11

Swirl in the pesto and garnish with scallions.