New England Soup Factory's Spinach And Zucchini Bisque

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons salted butter
• 1 1/2 cups onions, diced
• 1 1/2 cups celery, diced
• 1 small fennel bulb, thinly sliced
• 1 tablespoon chopped garlic
• 1 3/4 lbs zucchini, in large chunks
• 2 large potatoes, peeled and diced
• 6 cups vegetable stock or 6 cups chicken stock
• 1 lb firmly packed spinach leaves
• 1 cup heavy cream
• 1 nutmeg
• salt and pepper
• 4 medium leeks, thinly sliced
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 begin the roasted leeks:.
• 2 preheat the oven to 450 degrees.
• 3 combine leeks, oil, salt, and pepper in lg bowl; toss gently.
• 4 spread in a roasting pan and roast for 20 minutes, stirring once or twice.
• 5 meanwhile, melt the butter in a dutch oven or large heavy pot over medium-high heat.
• 6 add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
• 7 add zucchini and potatoes; mix well.
• 8 add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
• 9 remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
• 10 spinach wilts.
• 11 puree in batches in a blender.
• 12 (to prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
• 13 return the puree to the pot.
• 14 add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.