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WINTER VEGETABLE SOUP
4 slices bacon
1/2 stick butter
2 cups diced leeks (white plus one inch of the green part)
1.5 c. diced onions
1 cup diced celery
1.5 tsp dried tarragon
0.5 tsp dried thyme
salt & ground pepper, to taste
2.5 cups diced potatoes (~4 potatoes)
5 cups chicken stock
1 lb fresh spinich, rinsed, stems discarded, cut into tiny slivers
0.5 cup heavy cream
*In a large soup pot, cook the bacon until the fat is rendered.
Remove the bacon & eat it (unless you want to crumble it on top
of your soup).
*Add the butter (I usually use about half as much butter as this
recipe). When the butter melts, add leeks, onions, celery. Cook
over low heat until wilted (~15 minutes). Season with tarragon,
thyme, salt, and pepper.
*Add the stock and the potatoes, cover and simmer until the potatoes
are tender, but not mushy (15-20 minutes)
*add half the spinich. Simmer for another minute. Puree half the
soup in a blender or something, and return it to the pot. (Now
the soup is thicker from the potatoes, but not completely smooth.
yum.)
*Add the remaining spinich and cream (I don’t always use that
much cream) and heat until just before boiling. Serve.
This soup is sooooo good when you just want simple, warm food.
Add some french bread, and you’re set!
(you can always use veggie stock and oil instead of bacon if you’re
cooking for veggies.)
Recipe from The New Basics Cookbook.
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