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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