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Add a photoRaciónes: 12
Ingredientes
- 4 tsp salted butter
- 1 1/2 c. diced onion
- 1 1/2 c. diced celery
- 1 sm fennel bulb thinly sliced
- 1 Tbsp. minced garlic
- 3 x zucchini cut in large chunks 9 ounce each
- 2 x potatoes peeled and diced 8 ounce each
- 6 c. defatted vegetable or possibly chicken stock
- 1 lb spinach leaves
- 1 c. nonfat heavy cream
- nutmeg
- salt and pepper
- 4 med leeks thinly sliced (3-c.)
- 2 Tbsp. extra virgin olive oil
- salt and pepper to taste
Direcciones
- 1. For 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.
- 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.
- 3. 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.
- 4. 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.
- 5. Return the puree to the pot. Add in the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
- Yield: "14 c."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 71 | 25% |
| Total Fat 8.15g | 10% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 68mg | 3% |
| Potassium 1763mg | 50% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 11.8g | 39% |
| Sugars 12.06g | 8% |
| Protein 27.28g | 44% |
