| METHOD |
| 1. |
In a soup pot render bacon and cook
until done. Add leeks, celery, carrots, thyme and bay leaves,
sauté until tender. Add cabbages and cook until tender.
Add chicken stock and bring to a simmer. Simmer over low heat
for 10 minutes. Season with salt and pepper. Puree with a stick
blender until smooth or cool soup and place in a standard blender
to puree. Return to heat and incorporate cream. Bring to temperature.
Transfer to a warm tureen for service or portion into warm soup
cups.
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