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Soups & StewsVegetable Soups: Red to Yel >  Vegetable Soup, Creamy Bacon


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See also article: Soups On!

• 5 slices of bacon, diced
• 1 tablespoon butter
• 2 small carrots, diced
• 2 celery ribs, diced
• 1 small to medium onion, diced
• ¾ cup chopped string beans
• 1 medium potato, small dice
• Salt and pepper to taste
• 4 garlic cloves, chopped
• 3 tablespoons flour
• 1 quart chicken broth
• 4 oz. chopped spinach
• Thyme, chopped, to taste
• 4 oz. heavy cream

   Sauté the diced bacon until crisp and you’ve rendered as much of the fat as you can without burning it. Remove the bacon and set aside. You should have about two tablespoons of bacon drippings. Add one tablespoon of butter to the drippings and then sauté the carrots, celery, onion, string beans, and potato with salt and pepper. Dice the potato a little smaller than the other vegetables to ensure even cooking. When the vegetables start to soften add the garlic and cook one more minute. Add the flour and stir constantly for two minutes. Slowly pour in the chicken stock, constantly stirring. Bring to a boil and then reduce to a simmer until the vegetables are softened to your liking. Just before the vegetables are done add the spinach and thyme. When done cooking add the cream. Return to a boil and then reduce to a simmer for a minute or two. Assess for additional salt and pepper and serve.


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