New England Soup Factorys Spinach And Zucchini Bisque Recipes

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.

Steps:

• Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
• Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
• Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.

Steps:

• Roast Garlic.
• Preheat the oven to 375º - 400º.
• Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
• Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
• Assemble Soup.
• Place the chicken, onion, carrots, and celery in a large stockpot.
• Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
• Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
• Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
• Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

Steps:

• Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
• Slice all of the mushrooms together and set aside 1/2 cup for garnish.
• Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
• Add the stock; bring to a boil.
• Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
• Puree in blender, return to pot.
• Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
• Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
• Add the mushrooms to the soup and stir well.