Zucchini-Spinach Bisque

Name: Zucchini-Spinach Bisque
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

13 ingredients

1 steps

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

Directions

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.