Prep 15 mins
Cook 45 mins
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.
- 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
- salt and pepper
- Begin the roasted leeks:.
- Preheat the oven to 450 degrees.
- Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
- Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
- Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
- Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
- Add zucchini and potatoes; mix well.
- Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
- spinach wilts.
- Puree in batches in a blender.
- (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
- Return the puree to the pot.
- Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
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.
I'm not rating this as I used much less butter and used soy milk instead of cream. I thought it was really good and I loved the texture. It was very well integrated and lasted well in the fridge for a week. It was a winner for all but one family member (7 yo)who thought it tasted too much like vegetables!