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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Butternut Bisque
Yield: Makes 6 servings (about 5 cups)
Ingredients:
1
teaspoon margarine or butter
1
large onion, coarsely chopped
1
medium butternut squash (about 1-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces
2
cans (about 14 ounces each) reduced-sodium or regular chicken broth, divided
1/2
teaspoon ground nutmeg or freshly grated nutmeg
1/8
teaspoon white pepper
Plain nonfat yogurt and chives (optional)
Preparation:
1.
Melt margarine in large saucepan over medium heat. Add onion; cook and stir 3 minutes. Add squash and 1 can chicken broth; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is very tender.
*At this point, soup may be covered and refrigerated up to 2 days before serving. Reheat over medium heat, stirring occasionally.
2.
Process squash mixture, in small batches, in food processor until smooth. Return soup to saucepan; add remaining can of broth, nutmeg and pepper. Simmer, uncovered, 5 minutes, stirring occasionally.*
3.
Ladle soup into soup bowls. Place yogurt in pastry bag fitted with round decorating tip. Pipe onto soup in decorative design. Garnish with chives.
Cream of Butternut Soup
Add 1/2 cup whipping cream or half-and-half with second can of broth. Proceed as directed.
Nutritional Information:
| Serving Size: about 3/4 cup bisque | |
| Sodium | 107 mg |
| Protein | 5 g |
| Fiber | 4 g |
| Carbohydrate | 14 g |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 9 % |
| Calories | 79 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Soups
