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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I find that pureed soups are a filling and easy way to get vegetables into my daily diet . . . summer or winter. Sometimes, just before serving, I brown and dice low-fat chicken-apple sausage and add it to the soup. -Sonya Bavvai, Palo Alto, CA Ingredients:
4 1/2 cups chopped zucchini (about 1 1/2 pounds) |
2 cups fat-free, less-sodium chicken broth |
1 cup chopped red onion |
3/4 cup chopped celery |
2 tablespoons madeira wine |
1/2 teaspoon salt |
1/2 teaspoon chopped fresh dill |
1/8 teaspoon black pepper |
dash of ground nutmeg |
1 garlic clove, minced |
1 (6-ounce) package fresh baby spinach |
1/2 cup fat-free half-and-half |
1/2 cup (2 ounces) grated fresh asiago cheese |
Directions:
1. Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach; cook 1 minute or until spinach wilts. Let stand 5 minutes. Place half of zucchini mixture in a blender, and pulse until coarsely pureed. Pour pureed zucchini mixture into a large bowl. Repeat the procedure with remaining zucchini mixture. Stir in half-and-half. Ladle soup into bowls; sprinkle with cheese.
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