Spinach and Zucchini Bisque with Roasted Leeks (NES)

By hmp13

Ingredients

• Roasted Leeks
• 4 leeks, thoroughly washed and sliced about 1 inch thick
• 2 tablespoons olive oil
• Salt and pepper
• Soup
• 3 tablespoons butter
• 3 whole cloves garlic, peeled
• 1 large onion, peeled and diced
• 3 ribs celery, diced
• 1 bulb fennel, diced
• 2 pounds zucchini, cut into chunks
• 3 yukon gold potatoes, peeled and cut into chunks
• 8 cups vegetable stock
• 1/2 teaspoon nutmeg
• 1 pound fresh spinach leaves
• 2 cups light cream
• Salt and pepper
• Roasted leeks

Preparation

Step 1

For the leeks: preheat the oven to 425 degrees. In a mixing bowl toss the leeks with the olive oil and season with salt and pepper. Place in a roasting pan and bake for 20 to 25 minutes, tossing occasionally so they brown on all sides.

For the soup: Melt the butter in a stockpot over medium-high heat. Add the garlic, onion, celery, and fennel. Sauté for 5 minutes. Add the zucchini, potatoes, and stock. Bring to a boil. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes. Remove from the heat. Add the nutmeg and spinach leaves, stirring until the spinach wilts.

Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the cream. Season with salt and pepper. Stir in the roasted leeks.