NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE

Steps:

• 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.