Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Slices bacon in 1 inch piece Salt
4 tb Unsalted butter Pepper taste
2 c Diced leeks 5 c Chicken stock (homemade pref
1 1/2 c Diced onions 2 1/2 c Diced potatoes
1 c Diced celery 1 lb Rinsed spinach 1/8 inch sliv
1 1/2 ts Dried tarragon 1 1/2 c Sliced carrots*
1/2 ts Dried thyme 1 1/2 c Shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove
discard. 2. Add butter, then leeks, onion and celery. Cook over low heat
till wilted (15 min). Season with tarragon, thyme salt pepper. Stir well.
3. Add stock, potatoes carrots. Simmer till tender but not mushy (15
min). 4. add half the spinach and the cabbage, simmer 1 minute. 5. Remove
from heat. Puree half the soup in a food processor or blender return to
pot. 6. Simmer over low heat and add the remaining spinach and the cream.
Heat well but don't boil. Adjust seasoning and serve. Recipe found in "The
New Basics" cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

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