ZUCCHINI BISQUE
I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings (5 cups).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318 calories, Fat 29g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1141mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
NUTMEG ZUCCHINI BISQUE
Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 306 calories, Fat 30g fat (19g saturated fat), Cholesterol 95mg cholesterol, Sodium 857mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
GARDEN ZUCCHINI BISQUE
Make and share this Garden Zucchini Bisque recipe from Food.com.
Provided by soulmatesforever
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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).
ZUCCHINI BISQUE
Recipe is from the Appetizers from A - Z cookbook. This is a chilled soup; although I am quite sure you could serve it warm if desired. You can substitute low fat sour cream and cream cheese. Prep time does not include "chill" time in refrigerator.
Provided by DailyInspiration
Categories Cheese
Time 20m
Yield 8 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.8, Fat 16.6, SaturatedFat 9.2, Cholesterol 46.8, Sodium 754.5, Carbohydrate 6.8, Fiber 1.4, Sugar 5.1, Protein 6
CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON
Provided by Molly O'Neill
Categories project, soups and stews, appetizer
Time 30m
Yield Four to six servings
Number Of Ingredients 18
Steps:
- Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
- Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
- Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 13 grams, TransFat 0 grams
SHRIMP, ZUCCHINI AND RED BELL PEPPER BISQUE
Categories Soup/Stew Milk/Cream Tomato Lunch Shrimp Bell Pepper Zucchini Fortified Wine White Wine Bon Appétit
Yield Serves 8 as first-course
Number Of Ingredients 16
Steps:
- Peel and devein shrimp; reserve shells. Coarsely chop shrimp. Place shrimp in small bowl; cover and refrigerate.
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved shrimp shells, 3 cups cold water and next 5 ingredients. Bring liquid to boil. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes. Strain shrimp stock; discard solids.
- Melt 4 tablespoons butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then shrimp stock. Simmer until mixture thickens slightly, about 8 minutes. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring soup to simmer before continuing.) Mix in half and half. Cook until soup is heated through (do not boil). Season soup to taste with salt and pepper.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add zucchini and red bell pepper. Sauté until vegetables are crisp-tender, about 3 minutes. Add reserved shrimp. Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer. Season shrimp mixture with salt and pepper.
- Spoon 1/3 cup shrimp mixture into center of each bowl. Ladle soup around shrimp mixture and serve.
ZUCCHINI BISQUE WITH SNOW CRAB
Steps:
- Wash zucchini thoroughly. Trim ends and cut zucchini into 1/2-inch-thick slices. Place in a large saucepan.
- Wash dill and chop finely to yield 1/4 cup, reserving remaining sprigs. Add to pot with half the crabmeat and any accumulated juices. Add 1 1/4 cups water and 1 teaspoon kosher salt. Water will not completely cover zucchini.
- Bring to a rapid boil. Lower heat to medium and cover pan. Cook for 20 minutes, or until zucchini is very soft. Let cool for 5 minutes. Transfer contents to a blender. Process for several minutes until very smooth. Mixture should thicken and become foamy. Add salt and freshly ground black pepper to taste and refrigerate, covered, for several hours or until very cold.
- Serve soup in chilled soup bowls with a mound of remaining crabmeat in center of each serving. Garnish with reserved fresh dill sprigs.
ZUCCHINI POTATO BISQUE
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
- Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
- Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 570 milligrams, Sugar 9 grams
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