spinach and zucchini bisque with roasted leeks

[Guest guest]

from the soup factory near boston

 

Recipe as it was published: it calls for a light broth - I will leave the

editing of flavor of broth to you. -pat

 

x-posted with elf (but it needs tweaking to be low fat)

 

 

 

* Exported from MasterCook *

 

Spinach And Zucchini Bisque With Roasted Leeks

 

Recipe By :Marjorie Druker, New England Soup Factory, Newton, MA

Serving Size : 14 Preparation Time :0:00

Categories : Chefs Restaurants Chilled

Quantity Cooking Soups

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons salted butter

1 1/2 cups diced onion

1 1/2 cups diced celery

1 small fennel bulb -- thinly sliced

1 tablespoon chopped garlic

3 9-oz each zucchini -- cut in large chunks

2 8-oz each potatoes -- peeled and diced

6 cups defatted vegetable or chicken stock

1 pound spinach leaves

1 cup heavy cream

nutmeg

salt and pepper

ROASTED LEEKS:

4 medium leeks -- thinly sliced (3-cups)

2 tablespoons olive oil

salt and pepper -- to taste

 

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 minutes, stirring once or twice.

 

2. Melt the butter in a Dutch oven or large pot over medium-high heat. Add the

onion, celery, fennel, and garlic, and saute 10 to 12 minutes or until the onion

is softened.

 

3. 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.

 

4. 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.

 

5. Return the puree to the pot. Add the cream, nutmeg, salt, pepper, and roasted

leeks, and heat thoroughly.

 

Source:

" http://www.boston.com/globe/search/stories/food/spinach_zucchini_bisq

e.htm "

S(Email from):

" Pat Hanneman (kitpath) on 13 Jan 2000 "

Yield:

" 14 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 161 Calories (kcal); 10g Total Fat; (47% calories from fat); 8g

Protein; 16g Carbohydrate; 26mg Cholesterol; 279mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 222 0 0 0 0 0 0 -9157 0 0 0 0 0 0 0 0