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Spinach And Zucchini Bisque With Roasted Leeks Recipe

by Global Cookbook

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. 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. 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. 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. 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. 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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