"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
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
How to Make It
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.
My roommate and I loved this soup. I have issues with onions, so I left them out, but made the rest of it as directed. We both thought it was delicious and I will definitely be making this again... often!
I gave this a shot since I had the ingredients on hand... but then I couldnt bring myself to eat it. It looks terrible, and while it tasted OK, I decided I'd rather go down to Subway and grab a sandwich for lunch than force myself to eat it. Perhaps it's low fat and healthy... but it was not worth the time of making it or the loss of an opportunity to eat something better. You only live once!
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