New England Soup Factorys Spinach And Zucchini Bisque Recipes

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NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE



New England Soup Factory's Spinach and Zucchini Bisque image

Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.

Provided by winkki

Categories     Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil
salt and pepper

Steps:

  • Begin the roasted leeks:.
  • Preheat the oven to 450 degrees.
  • Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
  • Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
  • Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
  • Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
  • Add zucchini and potatoes; mix well.
  • Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
  • Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
  • spinach wilts.
  • Puree in batches in a blender.
  • (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
  • Return the puree to the pot.
  • Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

ZUCCHINI BISQUE



Zucchini Bisque image

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

1 medium onion, diced
1/2 cup butter, cubed
2-1/2 cups shredded zucchini
2-1/2 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup half-and-half cream

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.

ZUCCHINI BISQUE



Zucchini Bisque image

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

4 medium zucchini, sliced
2 (14 1/2 ounce) cans chicken broth (or vegetable broth)
1 bunch green onion, sliced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried dill weed

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

ZUCCHINI AND SPINACH SOUP



Zucchini and Spinach Soup image

Categories     Soup/Stew     Onion     Potato     Appetizer     Sauté     Passover     Quick & Easy     Spinach     Zucchini     Winter     Kosher     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup olive oil
2 medium onions, chopped
1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12-ounce russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6-ounce bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro

Steps:

  • Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

EASY SPINACH BISQUE



Easy Spinach Bisque image

Not only is this soup healthy and filling, it's easy to prepare and elegant besides.-Patricia Tuckwiller, Lewisburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5-6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons butter
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups milk
1 cup water
3/4 cup cubed process cheese (Velveeta)
1 package (10 ounces) frozen chopped spinach, thawed and drained
Oyster crackers, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired.

Nutrition Facts : Calories 184 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 488mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

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