1. In large soup pot, cook bacon till fat is rendered (5 min), remove & discard. 2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well. 3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 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 dont boil. Adjust seasoning and serve. Recipe found in "The New Basics" cookbook Lulins/Rossi *ingredients added by me! Mark in NJ
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 416 (88%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 122.1mg||38 %|
|Sodium 18.5mg||1 %|
|Potassium 362.6mg||10 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12.8g|
|Protein 2.3g||3 %|
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Calories per serving: 473
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