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.
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