Chilled Zucchini Bisque With Leeks Andlemon Recipes

ZUCCHINI BISQUE

Steps:

• Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
• Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
• Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.

GARDEN ZUCCHINI BISQUE

Steps:

• In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
• Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
• Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
• Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
• Stir in cream, pepper and zucchini mixture.
• Continue cooking until heated through (5 to 6 min).

TOMATO ZUCCHINI BISQUE

Steps:

• Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
• Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
• Combine vegetables and pot of broth; add wine and basil.
• Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
• Remove from heat, puree with immersion blender, and add whipping cream.
• Reheat to warm cream but do not boil.
• Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
• Serve with grated parmesan cheese.

NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE

Steps:

• Begin the roasted leeks:.
• Preheat the oven to 450 degrees.
• Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
• Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
• Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
• Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
• Add zucchini and potatoes; mix well.
• Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
• Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
• spinach wilts.
• Puree in batches in a blender.
• (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
• Return the puree to the pot.
• Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

CHILLED CUCUMBER BISQUE

Steps:

• Blend together cucumbers, zucchini, green pepper, onion, mayonnaise, sour cream or plain yogurt, raspberry vinegar, dill weed, salt, and lemon pepper until smooth in blender size batches.
• Chill for 2 hours.
• Garnish with fresh nasturtiums (optional), and small stalks from celery hearts.

CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON

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.