Winter Vegetable Soup

Name: Winter Vegetable Soup
Ingredients: 4 tablespoons (½ stick) unsalted butter; 4 slices bacon, cut into 1 inch pieces; 1½ cups finely diced onions; 2 cups finely diced leeks (white part and 1 inch green); 1½ teaspoons dried tarragon; 1 cup finely diced celery; Salt and freshly ground black pepper, to taste; ½ teaspoon dried thyme; Salt and freshly ground black pepper, to taste; 5 cups Berta’s Chicken Stock or canned broth; 5 cups Berta’s Chicken Stock or canned broth; 1 pound tender spinach, well rinsed, stems discarded, cut into ⅛-inch slivers; ½ cup heavy or whipping cream; ½ cup heavy or whipping cream

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

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

Soup
Gluten-free
Winter

Method

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.
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.
Add the stock and potato