Creamy Garden Bisque Recipes
CREAMY TOMATO BISQUE
This rich, creamy bisque has a wonderful old-fashioned flavor...it makes a nice accompaniment to any meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. , Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
Nutrition Facts : Calories 169 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 721mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY GARDEN BISQUE
This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.
Provided by Leslie in Texas
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy medium saucepan over medium-low heat.
- Stir in next 6 ingredients.
- Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
- Mix in stock and salt and bring to a boil.
- Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
- Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
- Scrape corn into bowl, using knife.
- Bring soup to boil in heavy medium saucepan.
- Add carrots and boil 5 minutes.
- Add green beans and pepper and boil 5 minutes.
- Add zucchini and boil 5 minutes.
- Add tomatoes and corn and bring to a simmer.
- Stir in cream and pepper; taste and adjust seasoning.
- Heat until soup is hot, about 5 minutes.
- Ladle into bowls, sprinkle with herbs and serve immediately.
Nutrition Facts : Calories 280.9, Fat 14.8, SaturatedFat 8.4, Cholesterol 38.4, Sodium 983.1, Carbohydrate 33.4, Fiber 6.7, Sugar 10.2, Protein 8.6
CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
EASY GARDEN BAKE FOR TWO
In 15 minutes, you can have this delicious veggie egg bake for two ready for the oven!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 9x5-inch (1 1/2-quart) glass loaf dish with cooking spray. Sprinkle zucchini, tomato, onion and cheese in dish.
- In medium bowl, stir remaining ingredients with fork or whisk until blended. Pour over vegetables and cheese.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 9 g, TransFat 0 g
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