Best Zucchini Bisque Recipes

ZUCCHINI BISQUE

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.

NUTMEG ZUCCHINI BISQUE

Steps:

• 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., 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.

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.

SHRIMP, ZUCCHINI AND RED BELL PEPPER BISQUE

Steps:

• Peel and devein shrimp; reserve shells. Coarsely chop shrimp. Place shrimp in small bowl; cover and refrigerate.
• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved shrimp shells, 3 cups cold water and next 5 ingredients. Bring liquid to boil. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes. Strain shrimp stock; discard solids.
• Melt 4 tablespoons butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then shrimp stock. Simmer until mixture thickens slightly, about 8 minutes. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring soup to simmer before continuing.) Mix in half and half. Cook until soup is heated through (do not boil). Season soup to taste with salt and pepper.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add zucchini and red bell pepper. Sauté until vegetables are crisp-tender, about 3 minutes. Add reserved shrimp. Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer. Season shrimp mixture with salt and pepper.
• Spoon 1/3 cup shrimp mixture into center of each bowl. Ladle soup around shrimp mixture and serve.

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.

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.

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.

ZUCCHINI POTATO BISQUE

Steps:

• Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
• Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
• Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.

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.

LOBSTER, ZUCCHINI AND RED PEPPER BISQUE

Steps:

• Boil the lobster, cool, peel and separate shell from meat. Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved lobster shells, 3 cups cold water and next 5 ingredients. Bring to a boil. Reduce heat to low and simmer until reduced to 5 cups, about 30 minutes. Strain and discard solids. Melt 4 tbsp butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then lobster stock. Simmer until mixture thickens slightly, about 8 minutes (can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continuing). Mix in half and half. Cook until soup is heated through (do not boil). Season with salt and pepper. Meanwhile, melt remaining 2 tbsp butter in heavy large skillet over medium high heat. Add zucchini and red bell pepper. Saute until vegetables are crisp-tender, about 3 minutes. Add reserved lobster. Saute just until warmed and vegetables are tender. Season with salt and pepper. Spoon 1/3 cup lobster mixture into center of each bowl. Ladle soup around lobster mixture and serve immediately.

CHILLED ZUCCHINI BISQUE

Steps:

• In 3-quart saucepan, combine broth, water, zucchini, onion, rice, curry powder, ginger, and mustard. Cover and simmer 20 minutes. Pour small amounts into blender and whirl until smooth. Season to taste. Allow to stand 6 hours or overnight. Just before serving, add milk. May add a dollop of yogurt, if desired. Add a few green onions for color. Serve cold.