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New England Soup Factorys Spinach And

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Ingredients

Adjust Servings:
4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil

Nutritional information

447.3
Calories
250 g
Calories From Fat
27.8 g
Total Fat
14.8 g
Saturated Fat
74.7 mg
Cholesterol
201.9 mg
Sodium
46 g
Carbs
9 g
Dietary Fiber
8.1 g
Sugars
9.1 g
Protein
409g
Serving Size

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New England Soup Factorys Spinach And

Features:
    Cuisine:

    Very good! You must try! I didn't have the leeks,so it was a little different,but even without them it was wonderful. Great winter time soup.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    New England Soup Factory’s Spinach and Zucchini Bisque, Another recipe from the New England Soup Factory, known for their hearty and unusual combinations The roasted leeks lend a smoky spice to the normally mild spinach and zucchini I loved to get this when we lived in Boston; at least this way I can make it here in TX From the Boston Globe paper in 1998 , Very good! You must try! I didn’t have the leeks, so it was a little different, but even without them it was wonderful Great winter time soup , Another of your soups that has become a repeatable at our house I too subbed the fennel with parsnip – only because I didn’t have one on hand (sprinkled in some fennel seed) The last making used spinach leaves fresh from the garden so good! Wonderful with the heavy cream but excellent results with half and half which I often need to use for family health issues Also enjoy this soup as is too – not using the blender to puree Yes a good soup pureed – or not! Thank you winkki


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    Steps

    1
    Done

    Begin the Roasted Leeks:

    2
    Done

    Preheat the Oven to 450 Degrees.

    3
    Done

    Combine Leeks, Oil, Salt, and Pepper in Lg Bowl; Toss Gently.

    4
    Done

    Spread in a Roasting Pan and Roast For 20 Minutes, Stirring Once or Twice.

    5
    Done

    Meanwhile, Melt the Butter in a Dutch Oven or Large Heavy Pot Over Medium-High Heat.

    6
    Done

    Add Onion, Celery, Fennel, and Garlic; Saute 10-12 Min or Until Onion Is Softened.

    7
    Done

    Add Zucchini and Potatoes; Mix Well.

    8
    Done

    Add the Stock and Bring to a Boil; Reduce the Heat and Simmer For 15 Minutes, Until the Vegetables Are Tender.

    9
    Done

    Remove from the Heat and Add Spinach in Batches, Mixing With a Large Spoon After Each Addition Until The.

    10
    Done

    Spinach Wilts.

    11
    Done

    Puree in Batches in a Blender.

    12
    Done

    (to Prevent Splashing, the Restaurant Suggests Removing the Inner Core of the Blender Cover and Holding a Kitchen Towel Over the Top.).

    13
    Done

    Return the Puree to the Pot.

    14
    Done

    Add the Cream, Nutmeg, Salt, Pepper, and Roasted Leeks, and Heat Thoroughly.

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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