Recipe(tried): Zucchini Bisque (blender or food processor)

ZUCCHINI BISQUE
(Diabetic Friendly)

2 medium zucchini (1 pound total)
1 large leek (1/2 pound)
3 cups low-sodium chicken broth
1/4 cup plain yogurt
Salt and pepper, to taste
1 Tbsp. chopped fresh parsley (for garnish)

Trim zucchini and cut into thick slices. Trim leek to remove root and very tough green leaves near top. Split lengthwise almost to root end and rinse very well in several changes of cold water; drain. Cut leek into thick slices.

In a medium saucepan, bring chicken broth to a boil. Add zucchini and leek. Reduce heat to medium-low and simmer, partially covered, until vegetables are tender, 10-15 minutes.

Transfer to a food processor or blender and puree until smooth. Return to saucepan and stir in yogurt. Season with salt and pepper. Heat until hot but do not boil.

Serve, garnished with a sprinkling of parsley.

Makes 4 servings