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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 9 |
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A great autumn soup when looking for something different. Ingredients:
6 thick slices bacon, cut into small pieces |
1/2 pound fresh spinach |
3 medium leeks |
1/4 cup unsalted butter |
4 cups canned diluted chicken broth |
1 1/3 cup cooked, mashed pumpkin |
3 medium potatoes, peeled and thinly sliced |
1 tbs chopped fresh parsley |
1 bay leaf |
1/2 teaspoon dried whole thyme |
1/8 teaspoon ground nutmeg |
1 1/2 cups whipping cream |
1/2 cup freshly grated parmesan cheese |
salt and pepper to taste |
Directions:
1. Cook bacon in large skillet until almost crisp, remove bacon, drain on paper towel.
2. Remove and discard stems from spiunach, wash leaves thoroughly and chop
3. Remove roots tough leaves and tops from leeks, leaving white part only.
4. Wash leeks and finely chop.
5. saute in butter in a Dutch oven until tender.
6. Add bacon, broth, and next 6 ingredients
7. Stir well
8. Bring to a boil
9. Reduce heat and simmer 30 minutes, stirring occasionally
10. Remove and discard bay leaf.
11. Transfer vegetable mixture in batches to container of an electric blender or food processor
12. Cover and process until smooth
13. Return pureed mixture to Dutch oven.
14. Stir in whipping cream.
15. Cook over low heat 20 minutes or until thoroughly heated (do not boil)
16. Stir in chopped spinach, Parmesan chees and salt and pepper to taste just before serving.
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