Zucchini Bisque Recipe
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.
This recipe is:
Quick
Prep/Total Time: 30 min.
Yield: 6 Servings
Ingredients
4 medium zucchini, shredded
1 medium onion, chopped
1/2 cup butter, cubed
2-1/2 cups chicken broth
1 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Sour cream and additional nutmeg, optional
Directions
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. Yield: 6 servings.
Nutritional Facts 1 serving (1 cup) equals 306 calories, 30 g fat (19 g saturated fat), 95 mg cholesterol, 857 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Zucchini Bisque in Quick Cooking July/August 2005, p17
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