Nutmeg Zucchini Bisque Recipe
Nutmeg Zucchini Bisque Recipe photo by Taste of Home

Nutmeg Zucchini Bisque Recipe

Publisher Photo
Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 4 medium zucchini, shredded
  • 1 medium onion, chopped
  • 1/2 cup butter, cubed
  • 2-1/2 cups chicken broth
  • 1 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • Sour cream and additional nutmeg, optional

Nutritional Facts

1 serving (1 cup) equals 306 calories, 30 g fat (19 g saturated fat), 95 mg cholesterol, 857 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.
  2. Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired. Yield: 6 servings.
Originally published as Zucchini Bisque in Quick Cooking July/August 2005, p17

Nutritional Facts

1 serving (1 cup) equals 306 calories, 30 g fat (19 g saturated fat), 95 mg cholesterol, 857 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Nutmeg Zucchini Bisque

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 13, 2010

I never have heavy whipping cream in the house, so I subbed about 3 oz of low fat cream cheese and a 1/4 cup skim milk. Add the cream cheese when you have your food processor out or the consistancy won't be as smooth. I also added a couple cloves of garlic to the onion and zucchini, and cut the butter in half. I love basil, so I punched that up to a whole Tablespoon. Delicious, creamy, and a lovely way to use my garden gifts!

MY REVIEW
Reviewed Oct. 16, 2009

I used some frozen shredded zucchini from the freezer and added 1% milk instead of the heavy whipping cream to help with calories. It was great. Would definitely make again.

MY REVIEW
Reviewed Aug. 4, 2009

A dollop of sour cream and I'm in Heaven when I eat this soup.

MY REVIEW
Reviewed Jan. 5, 2009

I checked a cookbook and 1 med. zucchini gives you about 2 cups. If you have a food processor, shred the zucchini that way. You're done in a few minutes.

MY REVIEW
Reviewed Jan. 5, 2009

This is a great soup. Simple to make. I like to serve it with croutons or some warm bread or rolls on the side.

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