Nutmeg Zucchini Bisque Recipes

Steps:

• In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

Steps:

• In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly., Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired.

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the shredded zucchini.
• Sautee the zucchini, stirring frequently,until zucchini is cooked through but not too mushy.
• Lower heat, add the nutmeg, salt and pepper (Nutmeg is a very strong spice and you really don't need any more than the 1/8 teaspoon).
• Stir the spices into the zucchini and serve.

Steps:

• Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
• Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
• Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.

Steps:

• In a Dutch oven melt butter, add olive oil and bay leaves.
• Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
• Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
• Add Chardonnay wine and reduce by half.
• Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
• Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
• Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
• Serve bisque in warm soup bowls.
• Garnish with a sprig Fresh Thyme.
• *Chef's Note: Add Creole Seasoning to your taste.

Steps:

• Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
• Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
• In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.