Zucchini-Spinach Bisque

Name: Zucchini-Spinach Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams 1/2 cup grated fresh Asiago cheese; 170 grams package fresh baby spinach; 0 teaspoons black pepper; 177 milliliters chopped celery; 118 milliliters fat-free half-and-half; 473 milliliters fat-free, less-sodium chicken broth; 1 teaspoons chopped fresh dill; 1 garlic clove, minced; 1 Dash ground nutmeg; 2 Tbsps Madeira wine; 237 milliliters chopped red onion; 1 teaspoons salt; 680 grams 1/2 cups chopped zucchini (about

Zucchini-Spinach Bisque is a gluten free, primal, and vegetarian recipe with 6 servings. One serving contains 86 calories, 7g of protein, and 3g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It works best as a soup, and is done in approximately 45 minutes. If you have salt, baby spinach, pepper, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Zucchini

Spinach

Equipment you will use

Sauce Pan

Let stand 5 minutes.

Place half of zucchini mixture in a blender, and pulse until coarsely pureed.

Ingredients you will need

Zucchini

Equipment you will use

Blender

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.

Ingredients you will need

Zucchini

Cheese