New England Soup Factory's Spinach And Zucchini Bisque

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Another recipe from the new england soup factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in boston; at least this way i can make it here in tx. From the boston globe paper in 1998.

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Steps

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Begin the roasted leeks:.

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Preheat the oven to 450 degrees.

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Combine leeks , oil , salt , and pepper in lg bowl.

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Toss gently.

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

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

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Add onion , celery , fennel , and garlic.

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Saute 10-12 min or until onion is softened.

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Add zucchini and potatoes.

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Mix well.

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Add the stock and bring to a boil.

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Reduce the heat and simmer for 15 minutes , until the vegetables are tender.

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

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Spinach wilts.

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Puree in batches in a blender.

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Return the puree to the pot.

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

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Ingredients

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salted butter, onions, celery, fennel bulb, garlic, zucchini, potatoes, vegetable stock, spinach leaves, heavy cream, nutmeg, salt and pepper, leeks, olive oil