Chilled Zucchini Bisque With Leeks Andlemon Recipes

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.

GARDEN ZUCCHINI BISQUE

Steps:

• In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
• Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
• Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
• Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
• Stir in cream, pepper and zucchini mixture.
• Continue cooking until heated through (5 to 6 min).

CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON

Steps:

• Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
• Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
• Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.