Zucchini Bisque

(from Stearns Farm Newsletter, July 14 2008)

This one comes from Donna Fricke who credits Cafe Lucia.  It's smooth and suave and simple.  And, if you leave out the Parmesean, it freezes beautifully.  Just add the cheese after thawing.

6 large zucchini - about 2 1/2 lbs - cut into 1/2-inch cubes

4 garlic cloves, minced

3 Tbs olive oil

2 3/4 cups water

1/3 cup heavy cream

salt and pepper to taste

freshly grated Parmesean cheese for garnish

Heat oil over moderately high heat in a 6-quart heavy soup pot until hot, but not smoking.  Saute zucchini, stirring, until golden brown - about 10 minutes.  Reduce heat to medium and add garlic.  Cook, stirring, until zucchini softens - about 15 minutes.  Add water and simmer, uncovered, about 5 minutes.  Place zucchini mixture in blender or food processor (or use a hand blender) and puree in batches, taking care to avoid hot splatters.  Return pureed mixture to the pot, stir in cream, and season to taste with salt and pepper.  Simmer a minute or so more, just to reheat.  Serve hot, sprinkled generously with grated cheese.  Makes about 6 servings.