New England Soup Factory'S Spinach And Zucchini Bisque

1. 1

   Begin the roasted leeks:

2. 2

   Preheat the oven to 450 degrees.

3. 3

   Combine leeks, oil, salt, and pepper in lg bowl; toss gently.

4. 4

   Spread in a roasting pan and roast for 20 minutes, stirring once or twice.

5. 5

   Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.

6. 6

   Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.

7. 7

   Add zucchini and potatoes; mix well.

8. 8

   Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.

9. 9

   Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.

10. 10

    spinach wilts.

11. 11

    Puree in batches in a blender.

12. 12

    (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).

13. 13

    Return the puree to the pot.

14. 14

    Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

* Per serving · 4 servings · Values may vary.