New England Soup Factory's Spinach and Zucchini Bisque

• salted butter↗4 tablespoons
• onions↗1 1⁄2 cups

  diced

• celery↗1 1⁄2 cups

  diced

• small fennel bulb↗1

  thinly sliced

• chopped garlic1 tablespoon
• zucchini1 3⁄4 lbs

  in large chunks

• large potatoes↗2

  peeled and diced

• vegetable stock or chicken stock↗6 cups
• firmly packed spinach leaves1 lb
• heavy cream↗1 cup
• nutmeg↗1
• salt and pepper
• ROASTED LEEKS↗
• medium leeks↗4

  thinly sliced

• olive oil↗2 tablespoons
• salt and pepper

Step-by-step instructions

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Combine leeks, oil, salt, and pepper in lg bowl; toss gently.

3. 3

   Spread in a roasting pan and roast for 20 minutes, stirring once or twice.

4. 4

   Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.

5. 5

   Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.

6. 6

   Add zucchini and potatoes; mix well.

7. 7

   Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.

8. 8

   Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.

9. 9

   spinach wilts.

10. 10

    Puree in batches in a blender.

11. 11

    (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).

12. 12

    Return the puree to the pot.

13. 13

    Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.