Easy Spinach Bisque Recipes
SPINACH BISQUE
When my grandchildren were only 3 years old, they tried this "yummy" soup at a local restaurant and fell in love with it, so I immediately asked for the recipe. They still call it "Yummy Soup".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.
Nutrition Facts :
EASY SEAFOOD BISQUE
I've always enjoyed seafood bisque at restaurants and one day decided to try my hand at a homemade version. Everyone says this is one of the better recipes they've tasted. -Cindy Rogowski, Lancaster, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 226 calories, Fat 11g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 1413mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.
SPINACH AND OYSTER BISQUE
Categories Soup/Stew Milk/Cream Blender Dairy Quick & Easy Oyster Spinach Gourmet
Yield Makes about 6 1/2 cups, serving 4 to 6
Number Of Ingredients 11
Steps:
- Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SPINACH BISQUE
I haven't tried this, just posting for safe keeping. It does sound delicious though. Found it in the Sunday paper.
Provided by pinkie
Categories Spinach
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 quart saucepan, saute onion in butter until tender.
- Stir in the flour, salt, and nutmeg until smooth.
- Gradually whisk in milk and water.
- Add cheese; cook and stir over medium heat until melted.
- Add spinach; cover and simmer for 4-5 minutes or until heated through.
- Serve with oyster crackers in desired.
Nutrition Facts : Calories 284.1, Fat 17.9, SaturatedFat 11, Cholesterol 51.1, Sodium 1153.6, Carbohydrate 18.4, Fiber 2.2, Sugar 3.6, Protein 13.8
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