New England Soup Factory'S Spinach And Zucchini Bisque - cooking recipe

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 6 cups 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

Preparation

Begin the roasted leeks:
Preheat the oven to 450 degrees.
Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
Add zucchini and potatoes; mix well.
Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
spinach wilts.
Puree in batches in a blender.
(To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
Return the puree to the pot.
Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.