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Ingredientes
- 4 Tbsp. Salted butter
- 1Â 1/2 c. Onion, diced
- 1Â 1/2 c. Celery, diced
- 1 sm Fennel bulb, thinly sliced
- 1 Tbsp. Garlic, minced
- 3 x Zucchini (about 1 3/4 pounds), cut in large chunks
- 2 lrg Potatoes (about 1 lb.), peeled and diced
- 6 c. Vegetable or possibly chicken stock
- 2 quart Firmly packed spinach leaves, (about 1 lb.)
- 1 c. Heavy cream
- Â Â Nutmeg, salt and pepper, to taste
- 4 med Leeks thinly sliced, (about 3 c.)
- 2 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper, to taste
Direcciones
- 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.
- Heat the butter in a Dutch oven or possibly large pot over medium-high heat. Add in the onion, celery, fennel, and garlic, and saute/fry 10 to 12 min or possibly till the onion is softened. Add in the zucchini and potatoes, and mix to combine. Add in the stock and bring to a boil, then reduce the heat and simmer for 15 min, till the vegetables are tender. Remove from the heat and add in the spinach in batches, mixing with a large spoon after each addition till 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 in the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
- Makes about 14 c..
- 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 min, stirring once or possibly twice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 177 | 59% |
| Total Fat 20.08g | 25% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 134mg | 6% |
| Potassium 1046mg | 30% |
| Total Carbs 27.58g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.5g | 3% |
| Protein 5.31g | 8% |
