Spinach and Zucchini Bisque
Adapted from New England Soup Factory’s recipe
Introduction
This Spinach and Zucchini Bisque is a comforting, creamy soup that combines the earthy flavors of fresh spinach, roasted leeks, and zucchini with the subtle sweetness of fennel. It’s perfect for a cozy brunch or as an elegant first course for a light dinner. The roasted leeks add a smoky depth to the bisque, making it a bit more exciting than your typical green vegetable soup. Originally from the New England Soup Factory, this recipe was inspired by the restaurant’s innovative approach to soups, offering unique and hearty flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted butter | 4 tbsp |
| Onions | 1 1/2 cups (diced) |
| Celery | 1 1/2 cups (diced) |
| Fennel bulb | 1 medium (chopped) |
| Garlic | 1 clove (minced) |
| Zucchini | 1 3/4 cups (diced) |
| Potatoes | 2 medium (peeled and diced) |
| Heavy cream | 1 cup |
| Nutmeg | 1/4 tsp |
| Leeks | 2 (sliced) |
| Olive oil | 1 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 447.3 kcal |
| Fat | 27.8 g |
| Saturated Fat | 14.8 g |
| Cholesterol | 74.7 mg |
| Sodium | 201.9 mg |
| Carbohydrates | 46 g |
| Fiber | 9 g |
| Sugar | 8.1 g |
| Protein | 9.1 g |
Instructions
Step 1: Prepare the Roasted Leeks
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, combine 2 leeks (sliced), 1 tbsp olive oil, and season with salt and pepper to taste. Toss the mixture gently until the leeks are well-coated with the oil and seasonings.
- Spread the seasoned leeks evenly in a roasting pan and roast for 20 minutes, stirring once or twice, until they are tender and slightly caramelized. The roasting process will bring out a smoky, rich flavor in the leeks.
Step 2: Sauté the Vegetables
- While the leeks are roasting, melt 4 tbsp salted butter in a Dutch oven or large heavy pot over medium-high heat.
- Once the butter is melted and bubbling, add 1 1/2 cups diced onions, 1 1/2 cups diced celery, 1 chopped fennel bulb, and 1 minced garlic clove to the pot. Sauté the mixture for about 10-12 minutes until the onions are softened and the vegetables have released their aromas.
- Add 1 3/4 cups diced zucchini and 2 medium diced potatoes to the pot, stirring to combine. These vegetables will form the base of the bisque, contributing both texture and flavor.
Step 3: Simmer the Soup
- Pour in 4 cups of vegetable or chicken stock, bringing the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the vegetables are tender. The potatoes and zucchini should be easily pierced with a fork.
Step 4: Add the Spinach
- Remove the pot from the heat. Gradually add 6 cups fresh spinach, stirring in batches to allow the spinach to wilt. Continue stirring until the spinach has completely wilted into the soup, giving the bisque its vibrant green color.
Step 5: Puree the Bisque
- Working in batches, carefully puree the soup in a blender until smooth. To avoid splattering, remove the center cap from the blender lid and cover the top with a kitchen towel. This technique, suggested by the New England Soup Factory, will keep you safe while ensuring the bisque becomes creamy and velvety.
- Once all the soup has been pureed, return it to the pot.
Step 6: Finish the Soup
- Stir in 1 cup heavy cream to enrich the soup and make it silky.
- Season the bisque with 1/4 tsp ground nutmeg, and salt and pepper to taste. The nutmeg enhances the warmth of the soup, complementing the roasted leeks and tender vegetables.
- Add the roasted leeks from Step 1 into the soup and stir to incorporate.
Step 7: Heat Through
- Place the pot back on the stove over low heat and warm the bisque through, allowing the flavors to meld. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
- Taste the soup and adjust the seasoning if needed.
Serving Suggestions
- This bisque is best served hot, ideal for a cool fall or winter day. Pair it with a light salad or freshly baked bread for a complete meal.
- For an added touch, garnish each bowl with a sprinkle of freshly ground black pepper or a drizzle of extra heavy cream. A few crispy croutons or a handful of shredded Parmesan cheese would also make excellent toppings.
Tips & Variations
- For a Vegan Version: Replace the heavy cream with coconut milk or a plant-based cream alternative. Use vegan butter instead of salted butter and ensure the stock is vegetable-based.
- For Extra Flavor: Consider adding a pinch of cayenne pepper or smoked paprika for an additional smoky kick.
- Make Ahead: This bisque stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove, adding a little more stock or cream if it has thickened too much.
This rich and creamy Spinach and Zucchini Bisque is a beloved recipe from the New England Soup Factory that combines healthy greens and tender vegetables into a satisfying dish. Perfect for a quick yet flavorful lunch or dinner, it brings together earthy flavors with a smoky depth, making it a standout in any soup repertoire. Enjoy it on a chilly day, and let the comforting aroma fill your kitchen!
