Zucchini spinach bisque (recipe in the comments)
Pretzel rolls
Crispin apples
Hot tea
Pound cake
I found this recipe in a food article in the LA Times a million years ago. We don't make it very often, but I really think it's one of our most fabulous soups. It's definitely a subtle flavor, but the blend of marsala wine and nutmeg with the green vegetables makes for a powerful flavor, so it is anything but boring. The bright green color is especially beautiful. This is plenty with a bit of bread for a simple supper, but also makes stunning first course at a more extensive dinner. We once served it for Thanksgiving, to great acclaim.
Prep Notes
Difficulty: Easy
Chopping: Zucchini, onion, celery, garlic, apples
Time: 40 minutes, much of it inactive
Make ahead: This saves wonderfully well.
Reaction
J: "This always makes me feel like I'm eating out."
M: "Subtle yum."
1 comment:
Zucchini Spinach Bisque – Cooking Light
Serves 4
1 ½ lbs zucchini, chunked
2 cups chicken broth (vegetable works fine to make this completely vegetarian)
1 cup red onion, chopped
¾ cup celery, chopped
2 T Madiera wine
½ t salt
½ t dry dill
½ t pepper
Dash of freshly ground nutmeg
2 garlic cloves, peeled and sliced
6 oz baby spinach
½ cup half and half
½ cup Asiago cheese
Combine zucchini, broth, onion, celery, wine, salt, dill, pepper, nutmeg, and garlic. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Make sure zucchini is tender. Stir in spinach and cook for an additional minute or until completely wilted. Remove from heat and immersion blend. Add half and half and cheese. Stir well and taste for seasoning.
Post a Comment