Recipe - New England Soup Factorys Spinach And Zucchini Bisque

4 tablespoon Salted butter
1 One half cup Onion; minced
1 One half cup Celery; minced
1 small Fennel bulb; thinly cut or sliced up
1 tablespoon Garlic; chopped
3 Zucchini (about 1 3/4
pounds); cut in large
chunks
2 lg Potatoes (about 1 pound);
peeled and minced
6 cup Vegetable or chicken stock
2 qt Firmly packed spinach
leaves; (about 1 pound)
1 cup Heavy cream
Nutmeg; salt and pepper, to
taste

ROASTED LEEKS
4 md Leeks thinly cut or sliced up ; (about
3 cups)
2 tablespoon Olive oil
Salt and pepper; to taste

Marjorie Druker, chefowner of New England Soup Factory, is a master soup
maker. Her talent for matching flavors is evident in this brilliantly
colored fresh vegetable soup.

Melt the butter in a Dutch oven or large pot over mediumhigh heat. Add the
onion, celery, fennel, and garlic, and saute 10 to 12 minutes or until the
onion is softened. Add the zucchini and potatoes, and mix to combine. Add
the stock and bring to a boil, then reduce the heat and simmer for 15
minutes, until the vegetables are tender. Remove from the heat and add the
spinach in batches, mixing with a large spoon after each addition until 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 the cream, nutmeg, salt, pepper, and
roasted leeks, and heat thoroughly.

Makes about 14 cups.

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
minutes, stirring once or twice.

Compliments of Garry's Home Cookin' http://www.netrelief.com/cooking Garry
Howard Cambridge, MA garry@netrelief.com

Recipe by: Boston Globe 3/18/98

Posted to MCRecipe Digest by "Garry Howard" garry@netrelief.com on Mar
21, 1998