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Receta New England Soup Factory's Spinach And Zucchini Bisque

by Global Cookbook

Ingredientes

4 Tbsp. Salted butter 1 1/2 c. Onion, diced 1 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     Nutmeg, salt and pepper, to taste 4 med Leeks thinly sliced, (about 3 c.) 2 Tbsp. Extra virgin olive oil     Salt and pepper, to taste

Direcciones

1. 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.
2. 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.
3. Return the puree to the pot. Add in the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
4. Makes about 14 c..
5. Roasted Leeks
6. 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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