Zucchini Bisque With Snow Crab Recipes
ZUCCHINI BISQUE
Recipe is from the Appetizers from A - Z cookbook. This is a chilled soup; although I am quite sure you could serve it warm if desired. You can substitute low fat sour cream and cream cheese. Prep time does not include "chill" time in refrigerator.
Provided by DailyInspiration
Categories Cheese
Time 20m
Yield 8 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.8, Fat 16.6, SaturatedFat 9.2, Cholesterol 46.8, Sodium 754.5, Carbohydrate 6.8, Fiber 1.4, Sugar 5.1, Protein 6
ZUCCHINI BISQUE WITH SNOW CRAB
Steps:
- Wash zucchini thoroughly. Trim ends and cut zucchini into 1/2-inch-thick slices. Place in a large saucepan.
- Wash dill and chop finely to yield 1/4 cup, reserving remaining sprigs. Add to pot with half the crabmeat and any accumulated juices. Add 1 1/4 cups water and 1 teaspoon kosher salt. Water will not completely cover zucchini.
- Bring to a rapid boil. Lower heat to medium and cover pan. Cook for 20 minutes, or until zucchini is very soft. Let cool for 5 minutes. Transfer contents to a blender. Process for several minutes until very smooth. Mixture should thicken and become foamy. Add salt and freshly ground black pepper to taste and refrigerate, covered, for several hours or until very cold.
- Serve soup in chilled soup bowls with a mound of remaining crabmeat in center of each serving. Garnish with reserved fresh dill sprigs.
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