Soups

Embellished Zucchini Bisque

  • 0:35 TIME
  • 16 portions
  • 20 calories

Preparation

Ingredients

Virgin Olive oil, .25 cup 2 oz
Shallots, raw, .5 cup, minced 2 oz
Celery, 1.5 cup, small diced 6 oz
Squash, zucchini, baby, raw, 2 qts, medium diced 32 oz
Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound, 5 tsp 1 oz
Water, tap, drinking, 2 qt 64 oz
Parsley, fresh, .75 cup, leaves only 0.75 oz
Baby spinach leaves, 1.5 cup 3 oz
Lemon zest, 1 tbsp 5 g
Lemon juice, fresh, 3 tbsp 1.5 oz
Table salt, 2 tsp 5 g
Spices, pepper, black, 1 tsp, ground fine 2 g

Method

  1. In a 8-qt sauce pot over medium high heat, add oil, shallots and celery. sweat, stirring frequently for approximately 4-5 minutes.
  2. Add zucchini and cook until soft, approximately 5-7 minutes.
  3. Add water and Vegetable Base, heat to boiling: reduce heat and gently boil for approximately 10-12 minutes, stirring occasionally.
  4. Remove from heat and add parsley, spinach, salt, pepper, lemon zest, and juice; mix until incorporated fully.
  5. Pureé in blender, using small batches; pour through a fine mesh strainer.
  6. Reserve for service, hot or cold.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 20 kcal
Protein 2 g
Fats, total 0 g
Carbohydrate, total 3 g
Sugars, total 1 g
Fats, saturated 0 g
Fiber, total dietary 1 g
Sodium 267 mg
Calcium 24 mg
Cholesterol 0 mg
Iron 1 mg
Vitamin C 23 mg
Vitamin D 0 IU

Products used in the recipe