Winter Vegetable Soup
Yield
6 servingsPrep
10 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
cut in 1 inch pieces |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
leeks
diced |
|
| 1 ½ | cups |
onions
diced |
|
| 1 | cup |
celery
diced |
|
| 1 ½ | teaspoons |
tarragon leaves
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | cups |
chicken broth
|
|
| 2 ½ | cups |
potatoes
diced |
|
| 1 | pound |
spinach
rinsed, 1/8 inch slivers |
|
| 1 ½ | cups |
carrots
sliced |
|
| 1 ½ | cups |
cabbage
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
cut in 1 inch pieces |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 473 | ml |
leeks
diced |
|
| 355 | ml |
onions
diced |
|
| 237 | ml |
celery
diced |
|
| 7.5 | ml |
tarragon leaves
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1.2 | l |
chicken broth
|
|
| 591 | ml |
potatoes
diced |
|
| 453.6 | g |
spinach
rinsed, 1/8 inch slivers |
|
| 355 | ml |
carrots
sliced |
|
| 355 | ml |
cabbage
shredded |
|
Directions
In large soup pot, cook bacon until fat is rendered (5 minutes), remove and discard.
Add butter, then leeks, onion and celery.
Cook over low heat until wilted (15 minutes).
Season with tarragon, thyme salt and pepper.
Stir well.
Add stock, potatoes and carrots.
Simmer until tender but not mushy (15 minutes).
Add half the spinach and the cabbage, simmer 1 minute.
Remove from heat.
Purée half the soup in a food processor or blender and return to pot.
Simmer over low heat and add the remaining spinach and the cream.
Heat well but don't boil.
Adjust seasoning and serve.
