Zucchini-Spinach Bisque

• 4 1/2 cups chopped zucchini (about 1 1/2 pounds)
• 2 cups fat-free, less-sodium chicken broth
• 1 cup chopped red onion
• 3/4 cup chopped celery
• 2 tablespoons Madeira wine
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh dill
• 1/8 teaspoon black pepper
• Dash of ground nutmeg
• 1 garlic clove, minced
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup fat-free half-and-half
• 1/2 cup (2 ounces) grated fresh Asiago cheese

1. Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach; cook 1 minute or until spinach wilts. Let stand 5 minutes. Place half of zucchini mixture in a blender, and pulse until coarsely pureed. Pour pureed zucchini mixture into a large bowl. Repeat the procedure with remaining zucchini mixture. Stir in half-and-half. Ladle soup into bowls; sprinkle with cheese.

zucchini, chicken broth, red onion, celery, madeira wine, salt, dill, black pepper, ground nutmeg, garlic, baby spinach, cheese

Taken from www.myrecipes.com/recipe/zucchini-spinach-bisque (may not work)