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New England Soup Factory's Spinach and Zucchini Bisque

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“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.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin the roasted leeks:
  2. Preheat the oven to 450 degrees.
  3. Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
  4. Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
  5. Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
  6. Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
  7. Add zucchini and potatoes; mix well.
  8. Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
  9. Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
  10. spinach wilts.
  11. Puree in batches in a blender.
  12. (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
  13. Return the puree to the pot.
  14. Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

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