| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews |
6 |
Servings |
INGREDIENTS
| 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* |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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