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  • Spinach And Zucchini Bisque With Roasted Leeks

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    Ingredients

    • 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

    Directions

    1. 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. 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. 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. 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. 5. Return the puree to the pot. Add in the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
    6. Yield: "14 c."

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