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.
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.
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
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
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
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.
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).
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.
More about "zucchini bisque recipes"
ZUCCHINI BISQUE - EASY TO CHEW
From easytochew.com
4.3/5 (3)Estimated Reading Time 1 minServings 4
- In a medium or large saucepan, add the zucchini, water, tomato juice, onion, chicken bullion, and basil. Bring to a boil then simmer for 20 minutes.
- Add the cooked soup to a blender and add the cream cheese. Blend until desired smoothness is reached (depending on the size of your blender, you may have to blend the soup in several batches). Now it is ready to serve!
CREAMY ZUCCHINI BISQUE RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
5/5 (2)Category SoupCuisine AmericanTotal Time 35 mins
- Heat the olive oil in a Dutch oven over medium heat then add the onion and cook until softened, about 5 minutes.
- Purée using an immersion blender or purée in two batches in your regular blender and return to pan. (Joan purées only half of the soup because her family likes the chunkier version; I purée all of it.)
CREAMY ZUCCHINI BISQUE - OR WHATEVER YOU DO
From orwhateveryoudo.com
ZUCCHINI BISQUE WITH MUSHROOMS RECIPE | EAT SMARTER …
From eatsmarter.com
BISQUE RECIPES | ALLRECIPES
From allrecipes.com
CHILLED ZUCCHINI BISQUE RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY ZUCCHINI TAHINI BISQUE - CITYLINE
From cityline.tv
10 BEST BISQUICK ZUCCHINI QUICHE RECIPES | YUMMLY
From yummly.com
CORN AND ZUCCHINI BISQUE WITH PAPRIKA OIL - GOLUBKA KITCHEN
From golubkakitchen.com
24 BEST VEGAN ZUCCHINI RECIPES | FORKS OVER KNIVES
From forksoverknives.com
ZUCCHINI RECIPES | MARTHA STEWART
From marthastewart.com
VEGAN ZUCCHINI SOUP - LOVING IT VEGAN
From lovingitvegan.com
HEALTHY ZUCCHINI BISQUE | EASY AND HEALTHY SOUP RECIPE!
From spicedblog.com
HEALTHY ZUCCHINI BISQUE | RECIPELION.COM
From recipelion.com
CHILLED ZUCCHINI BISQUE – RED STAR NUTRITIONAL YEAST
From redstarnutritionalyeast.com
ZUCCHINI BISQUE WITH SNOW CRAB RECIPES - FOOD NEWS
From foodnewsnews.com
ZUCCHINI BISQUE - COOKING WITH CURLS
From dev.cookingwithcurls.com
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
BISQUICK ZUCCHINI QUICHE RECIPE - BUBBAPIE
From bubbapie.com
TOMATO ZUCCHINI BISQUE - FRUGAL HAUSFRAU
From frugalhausfrau.com
ZUCCHINI BISQUE - COOKING WITH CURLS
From cookingwithcurls.com
ZUCCHINI BISQUE | OREGON HEALTHY LIVING
From oregonhealthyliving.com
ZUCCHINI-SPINACH BISQUE - LESLIE BECK
From lesliebeck.com
ZUCCHINI BISQUE - NESTLé PROFESSIONAL
From nestleprofessional.us
CRISPY, BUTTERY FRIED ZUCCHINI - THE KITCHEN MAGPIE
From thekitchenmagpie.com
ZUCCHINI BISQUE - RECIPES - COOKS.COM
From cooks.com
ZUCCHINI BISQUE - BIGOVEN.COM
From bigoven.com
CREAMED ZUCCHINI SOUP RECIPE - FONTANAFORNIUSA.COM
From fontanaforniusa.com
ZUCCHINI AND SQUASH RECIPES - COOKING WITH CURLS
From cookingwithcurls.com
15 CREAMY BISQUE RECIPES FOR A SATISFYING SUPPER - BRIT + CO
From brit.co
ZUCCHINI-SPINACH BISQUE
From bigoven.com
VEGAN ZUCCHINI SOUP - THE HIDDEN VEGGIES
From thehiddenveggies.com
ZUCCHINI CANNING RECIPES - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
RECIPE FOR ZUCCHINI BISQUE - ONLINE RECIPES FROM HINDS JERSEY FARM
From hindsjerseyfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love