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Zucchini-Spinach Bisque

Yield 6 servings (serving size: 1 cup soup and 4 teaspoons cheese)
"I find that pureed soups are a filling and easy way to get vegetables into my daily diet . . . summer or winter. Sometimes, just before serving, I brown and dice low-fat chicken-apple sausage and add it to the soup." -Sonya Bavvai, Palo Alto, CA

Ingredients

  • 4 1/2 cups chopped zucchini (about 1 1/2 pounds)
  • 2 cups fat-free, less-sodium chicken broth
  • 1 cup chopped red onion
  • 3/4 cup chopped celery
  • 2 tablespoons Madeira wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh dill
  • 1/8 teaspoon black pepper
  • Dash of ground nutmeg
  • 1 garlic clove, minced
  • 1 (6-ounce) package fresh baby spinach
  • 1/2 cup fat-free half-and-half
  • 1/2 cup (2 ounces) grated fresh Asiago cheese

Nutrition Information

  • calories 91
  • caloriesfromfat 30 %
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 6.1 g
  • carbohydrate 9.7 g
  • fiber 2.6 g
  • cholesterol 8 mg
  • iron 1.4 mg
  • sodium 520 mg
  • calcium 139 mg

How to Make It

  1. Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach; cook 1 minute or until spinach wilts. Let stand 5 minutes. Place half of zucchini mixture in a blender, and pulse until coarsely pureed. Pour pureed zucchini mixture into a large bowl. Repeat the procedure with remaining zucchini mixture. Stir in half-and-half. Ladle soup into bowls; sprinkle with cheese.