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By definition, a bisque is a dense, "bound" soup, thickened with rice and cream. I decided to bend the rules a bit, and obtained the same silky, rich texture using neither. I subbed in quinoa to do the rice's job, and the natural sweetness of just a few ingredients shone brightly enough that cream seemed superfluous. Containing nothing more than zucchini, quinoa, onions, dill and chicken stock, this is a soup that's both light and filling. For an entirely vegan version, you can easily omit the chicken stock in favor of vegetable stock, water, or a combination of both. (Just be careful with store-bought vegetable stock; sometimes its dark color will leave you with a muddy-hued soup.)
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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