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Winter Vegetable Soup

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Preparation info
  • 6

    portions
    • Difficulty

      Medium

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Simple winter vegetables—leeks, celery, spinach, and potatoes—are cooked together for an elegant flavor. Half puréed, the texture is both smooth and chunky.

Ingredients

  • 4 slices bacon, cut into 1 inch pieces
  • 4 tablespoons (½ stick) unsalted butter

Method

  1. In a large soup pot, cook the bacon over low heat, until fat is rendered, 5 minutes. Remove the bacon with a slotted spoon, and discard.
  2. Add the butter to the pot. When it has melted, add the leeks, onions, and celery. Cook over low heat until wilted, 15 minutes. Season with the tarragon, thyme, and salt and pepper. Stir well.
  3. Add the stock and potato

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