Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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