| 1 | In large soup pot, cook bacon till fat is rendered (5 min), remove & discard. |
| 2 | Add butter, then leeks, onion and celery. |
| 3 | Cook over low heat till wilted (15 min). |
| 4 | Season with tarragon, thyme salt & pepper. |
| 5 | Stir well. |
| 6 | Add stock, potatoes & carrots. |
| 7 | Simmer till tender but not mushy (15 min). |
| 8 | Add half the spinach and the cabbage, simmer 1 minute. |
| 9 | Remove from heat. |
| 10 | Puree half the soup in a food processor or blender & return to pot. |
| 11 | Simmer over low heat and add the remaining spinach and the cream. |
| 12 | Heat well but don"t boil. |
| 13 | Adjust seasoning and serve. |
| 14 | Recipe found in "the new basics" cookbook lulins/rossi *ingredients added by me! mark in nj |
