Side Pannel
New England Soup Factory's Spinach and Zucchini Bisque
New England Soup Factory's Spinach and Zucchini Bisque
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, United States
Ingredients List
- 4 tb Salted butter
- 1 1/2 c Onion; diced
- 1 1/2 c Celery; diced
- 1 sm Fennel bulb; thinly sliced
- 1 tb Garlic; chopped
- 3 Zucchini (about 1 3/4
- -pounds); cut in large
- -chunks
- 2 lg Potatoes (about 1 pound);
- -peeled and diced
- 6 c Vegetable or chicken stock
- 2 qt Firmly packed spinach
- -leaves; (about 1 pound)
- 1 c Heavy cream
- Nutmeg; salt and pepper, to
- -taste
Directions
ROASTED LEEKS
4 md Leeks thinly sliced; (about
-3 cups)
2 tb Olive oil
Salt and pepper; to taste
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.
4 md Leeks thinly sliced; (about
-3 cups)
2 tb Olive oil
Salt and pepper; to taste
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.
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