New England Soup Factory's Spinach and Zucchini Bisque |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998. Ingredients:
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 |
Directions:
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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