| Summer Squash Bisque
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| Servings: 6 Category: Soup |
(280 ratings) |
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Nutrition
Information:
Calories:
100
Protein:
5g
Carbs:
21 g
Fat:
0 g
Saturated Fat:
0 g
Sodium:
150 mg
Fiber:
3 g
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Ingredients - 1 cup chopped shallots
- 1/2 cup chopped green onion
- 2 garlic cloves, minced
- 4 medium zucchini, chopped
- 2 small yellow summer squash, chopped
- 1 cup peeled and cubed potatoes
- 4 cups low sodium vegetable broth
- 2 cups chopped kale
- 1 tsp dried tarragon
- 1/2 cup fat free half and half
- 6 thin slices zucchini (for garnish)
- 6 thin slices yellow summer squash (for garnish)
Instructions - Spray large saucepan with cooking spray; heat over medium heat until hot. Saute shallots, green onions, and garlic until tender.
- Add chopped zucchini, yellow squash, and potato. Saute for 5 to 8 minutes.
- Add stock, kale, and tarragon to saucepan; heat to boil and reduce heat to simmer, covered, until vegetables are tender about 10 to 15 minutes.
- Process soup in food processor or blender until smooth and return to saucepan. Stir in half and half. Serve warm or chilled with a slice of zucchini and summer squash.
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