Spinach and zucchini bisque with roasted leeks from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

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Notes about this recipe

  • yoganut23 on September 08, 2021

    Consider cutting the recipe in half - makes a lot. I tried to blend the leeks in and it turned from a bright green to the color of caterpillar guts (an analogy used by someone else in my household). Consider keeping the leeks as toppers only and cut smaller than 1" - okay to omit cream, the potatoes make it creamy.

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