Zucchini-Spinach Bisque

"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

Yield: 6 servings (serving size: 1 cup soup and 4 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 30%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.1g
  • Carbohydrate: 9.7g
  • Fiber: 2.6g
  • Cholesterol: 8mg
  • Iron: 1.4mg
  • Sodium: 520mg
  • Calcium: 139mg

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

Preparation

  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.
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