Garden Zucchini Bisque Food

NUTMEG ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly., Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired.

ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

SHRIMP BISQUE

Steps:

• Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

GARDEN ZUCCHINI BISQUE

Steps:

• In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
• Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
• Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
• Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
• Stir in cream, pepper and zucchini mixture.
• Continue cooking until heated through (5 to 6 min).

TOMATO ZUCCHINI BISQUE

Steps:

• Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
• Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
• Combine vegetables and pot of broth; add wine and basil.
• Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
• Remove from heat, puree with immersion blender, and add whipping cream.
• Reheat to warm cream but do not boil.
• Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
• Serve with grated parmesan cheese.

ZUCCHINI BISQUE

Steps:

• Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
• Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
• Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.

CREOLE ZUCCHINI BISQUE

Steps:

• In a Dutch oven melt butter, add olive oil and bay leaves.
• Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
• Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
• Add Chardonnay wine and reduce by half.
• Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
• Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
• Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
• Serve bisque in warm soup bowls.
• Garnish with a sprig Fresh Thyme.
• *Chef's Note: Add Creole Seasoning to your taste.

ZUCCHINI BISQUE

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through.

CREAMY GARDEN BISQUE

Steps:

• Melt butter in heavy medium saucepan over medium-low heat.
• Stir in next 6 ingredients.
• Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
• Mix in stock and salt and bring to a boil.
• Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
• Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
• Scrape corn into bowl, using knife.
• Bring soup to boil in heavy medium saucepan.
• Add carrots and boil 5 minutes.
• Add green beans and pepper and boil 5 minutes.
• Add zucchini and boil 5 minutes.
• Add tomatoes and corn and bring to a simmer.
• Stir in cream and pepper; taste and adjust seasoning.
• Heat until soup is hot, about 5 minutes.
• Ladle into bowls, sprinkle with herbs and serve immediately.