New England Soup Factory Zucchini Soup

SERVES 6 -8 (change servings and units)

Ingredients

• 4 tablespoons salted butter
• 1 1/2 cups onions, diced
• 1 1/2 cups celery, diced
• 1 small fennel bulb, thinly sliced
• 1 tablespoon chopped garlic
• 1 3/4 lbs zucchini, in large chunks
• 2 large potatoes, peeled and diced
• 6 cups vegetable stock or chicken stock
• 1 lb firmly packed spinach leaves
• 1 cup heavy cream
• 1 nutmeg
• salt and pepper

ROASTED LEEKS

• 4 medium leeks, thinly sliced
• 2 tablespoons olive oil
• salt and pepper

Directions

1. 1

   Begin the roasted leeks:.

2. 2

   Preheat the oven to 450 degrees.

3. 3

   Combine leeks, oil, salt, and pepper in lg bowl; toss gently.

4. 4

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

5. 5

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

6. 6

   Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.

7. 7

   Add zucchini and potatoes; mix well.

8. 8

   Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.

9. 9

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

10. 10

    spinach wilts.

11. 11

    Puree in batches in a blender.

12. 12

    (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).

13. 13

    Return the puree to the pot.

14. 14

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

From: http://www.recipezaar.com/New-England-Soup-Factorys-Spinach-and-Zucchini-Bisque-95190