Venus Notebook
Tomato Zucchini Bisque
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Roast early girl tomatoes with garlic cloves, olive oil, salt, pepper, and thyme sprigs
Cut zucchini into rounds and marinate overnight in garlic puree, olive oil, toasted fennel seeds, and salt and pepper
Use veggie stock
Simmer onion, tomato, and zucchini 20 mins, then puree
*Color will be dark gold/mustard
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