Zucchini-Spinach Bisque


Zucchini-Spinach Bisque


Quantity 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 tbsp red cooking wine
1/2 tsp salt
1/2 tsp chopped fresh dill
1/8 tsp black pepper
Dash of ground nutmeg
1 garlic clove, minced
1 cup fresh baby spinach, packed
1/2 cup fat-free half-and-half
1/2 cup grated fresh Asiago cheese


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.

Makes 6 servings.

Nutrition information per 1 cup soup and 4 teaspoons cheese: CALORIES 91(30% from fat); FAT 3g (sat 1.8g,mono 0.8g,poly 0.2g); IRON 1.4mg; CHOLESTEROL 8mg; CALCIUM 139mg; CARBOHYDRATE 9.7g; SODIUM 520mg; PROTEIN 6.1g; FIBER 2.6g

Source: find.myrecipes.com