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| Yield: |
| 6 |
| Ingredients: |
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80 ml
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Salted butter |
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1 1/2 cup
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Onion, diced |
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1 1/2 cup
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Celery, diced |
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1 sm
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Fennel bulb, thinly sliced |
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20 ml
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Garlic, chopped |
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3
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Zucchini (about 1 3/4 pounds), cut in large chunks |
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2 lrg
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Potatoes (about 1 pound), peeled and diced |
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6 cup
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Vegetable or chicken stock |
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2.0 l
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Firmly packed spinach leaves, (about 1 pound) |
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1 cup
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Heavy cream |
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Nutmeg, salt and pepper, to taste |
| ROASTED LEEKS |
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4 med
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Leeks thinly sliced, (about 3 cups) |
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40 ml
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Olive oil |
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Salt and pepper, to taste |
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| Method: |
Marjorie Druker, chef-owner of New England Soup Factory, is a master soup maker. Her talent for matching flavors is evident in this brilliantly colored fresh vegetable soup.
Melt the butter in a Dutch oven or large pot over medium-high heat. Add the onion, celery, fennel, and garlic, and saute 10 to 12 minutes or until the onion is softened. Add the zucchini and potatoes, and mix to combine. Add the stock and bring to a boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender. Remove from the heat and add the spinach in batches, mixing with a large spoon after each addition until the spinach wilts. Puree in batches in a blender. To prevent splashing, remove the inner core of the blender cover and hold a kitchen towel over the top.
Return the puree to the pot. Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
Makes about 14 cups.
Roasted Leeks
Preheat the oven to 450 degrees. In a large bowl, combine the leeks, oil, salt, and pepper; toss gently. Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
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