Ingredients
- 1/8 sliv
- 1,200 ml chicken stock
- 375 gr potatoes (diced)
- 190 gr carrots (sliced)
- 180 gr leeks (diced)
- 180 gr onions (diced)
- 140 gr cabbage (shredded)
- 100 gr celery (diced)
- 60 gr spinach (rinsed)
- 34 gr butter (unsalted)
- 2 gr tarragon (dried)
- 1 gr thyme (dried)
- 4 slices bacon in
- some tarragon
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
