New england soup factory's spinach and zucchini bisque

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Salted butter
1½ cup Onion; diced
1½ cup Celery; diced
1 small Fennel bulb; thinly sliced
1 tablespoon Garlic; chopped
3 Zucchini (about 1 3/4 pounds); cut in large chunks
2 larges Potatoes (about 1 pound); peeled and diced
6 cups Vegetable or chicken stock
2 quarts Firmly packed spinach leaves; (about 1 pound)
1 cup Heavy cream
Nutmeg; salt and pepper, to taste
4 mediums Leeks thinly sliced; (about 3 cups)
2 tablespoons Olive oil
Salt and pepper; to taste

Directions

ROASTED LEEKS

Marjorie Druker, chef-owner of New England Soup Factory, is a master soup maker. Her talent for matching flavors is evident in this brilliantly colored fresh vegetable soup.

Melt the butter in a Dutch oven or large pot over medium-high heat. Add the onion, celery, fennel, and garlic, and saute 10 to 12 minutes or until the onion is softened. Add the zucchini and potatoes, and mix to combine. Add the stock and bring to a boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender. Remove from the heat and add the spinach in batches, mixing with a large spoon after each addition until the spinach wilts. Puree in batches in a blender. To prevent splashing, remove the inner core of the blender cover and hold a kitchen towel over the top.

Return the puree to the pot. Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

Makes about 14 cups.

Roasted Leeks

Preheat the oven to 450 degrees. In a large bowl, combine the leeks, oil, salt, and pepper; toss gently. Spread in a roasting pan and roast for 20 minutes, stirring once or twice.

Compliments of Garry's Home Cookin' Garry Howard - Cambridge, MA garry@...

Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on Mar 21, 1998

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