Canice
12-30-2002, 01:49 AM
As some of you know, I can always be found at home on Sunday nights, making a big ol' pot of soup for Monday supper. While I always enjoy discovering a new soup recipe, I have to admit that I'm a sucker for old tried and true ones...like this, from The New Basics by Rosso & Lukins. The winter greens, tarragon, and cream all make for a very rich and smooth and super-comforting bowl for a cold winter's day.....
Winter Vegetable Soup
4 slices bacon, cut into 1 inch pieces
4 tablespoons unsalted butter
2 cups finely diced leeks
1 1/2 cups finely diced onions
1 cup finely diced celery
1 1/2 teaspoons dried tarragon
1/2 teaspoon dried thyme
salt and black pepper to taste
5 cups chicken stock or canned broth
2 1/2 cups finely diced potatoes (4 potatoes)
1 pound tender spinach, well rinsed, stems discarded, cut into 1/8 inch slivers
1/2 cup heavy or whipping cream
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, onion, and celery. Cook over low heat until wilted, about 15 minutes. Season with the tarragon, thyme, salt and pepper. Stir well.
3. Add the stock and potatoes. Cover and simmer until the potatoes are tender but not mushy, 15 to 20 minutes.
4. Add half the spinach. Simmer for 1 minute more.
5. Remove the soup from the heat. Pureé half the amount in a blender or food processor and return the pureé to the soup pot.
6. Place the pot over low heat, and add the remaining spinach and the cream. Heat through, stirring well, but do not boil. Adjust the seasonings and serve.
Winter Vegetable Soup
4 slices bacon, cut into 1 inch pieces
4 tablespoons unsalted butter
2 cups finely diced leeks
1 1/2 cups finely diced onions
1 cup finely diced celery
1 1/2 teaspoons dried tarragon
1/2 teaspoon dried thyme
salt and black pepper to taste
5 cups chicken stock or canned broth
2 1/2 cups finely diced potatoes (4 potatoes)
1 pound tender spinach, well rinsed, stems discarded, cut into 1/8 inch slivers
1/2 cup heavy or whipping cream
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, onion, and celery. Cook over low heat until wilted, about 15 minutes. Season with the tarragon, thyme, salt and pepper. Stir well.
3. Add the stock and potatoes. Cover and simmer until the potatoes are tender but not mushy, 15 to 20 minutes.
4. Add half the spinach. Simmer for 1 minute more.
5. Remove the soup from the heat. Pureé half the amount in a blender or food processor and return the pureé to the soup pot.
6. Place the pot over low heat, and add the remaining spinach and the cream. Heat through, stirring well, but do not boil. Adjust the seasonings and serve.