New England Soup Factory's Spinach and Zucchini Bisque

Ingredients · for 6 (scales to your household)

• 4 tablespoons Salted butter $0.81
• 1 1/2 cups Onions, diced $1.13
• 1 1/2 cups Celery, diced $1.17
• 1 Fennel bulb, thinly sliced $3.00
• 1 tablespoon Chopped garlic $0.05
• 1 3/4 lbs Zucchini, in large chunks $3.83
• 2 Potatoes, peeled and diced $1.55
• 6 cups Vegetable stock (or chicken stock) $6.78
• 1 lb Firmly packed spinach leaves $12.75
• 1 cup Heavy cream $2.40
• 1/4 tsp Nutmeg $0.02
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 4 Leeks, thinly sliced $10.00
• 2 tablespoons Olive oil $0.36

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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

Per serving