Categories: Soups/stews 
      Yield: 6 servings 
  
      4    Slices bacon in 1 inch piece             Salt 
      4 tb Unsalted butter                          Pepper taste 
      2 c  Diced leeks                         5 c  Chicken stock (homemade pref 
  1 1/2 c  Diced onions                    2 1/2 c  Diced potatoes 
      1 c  Diced celery                        1 lb Rinsed spinach 1/8 inch sliv 
  1 1/2 ts Dried tarragon                  1 1/2 c  Sliced carrots* 
    1/2 ts Dried thyme                     1 1/2 c  Shredded cabbage* 
  
  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 don't boil. Adjust seasoning and serve. Recipe found in "The 
  New Basics" cookbook Lulins/Rossi *ingredients added by me! Mark in NJ