Chilled Zucchini Bisque With Leeks Andlemon Recipes
CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON
Provided by Molly O'Neill
Categories project, soups and stews, appetizer
Time 30m
Yield Four to six servings
Number Of Ingredients 18
Steps:
- Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
- Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
- Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 13 grams, TransFat 0 grams
ZUCCHINI BISQUE
I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings (5 cups).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.
Nutrition Facts : Calories 318 calories, Fat 29g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1141mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
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