Instructions: In slow-cooking pot, combine onions, parsley, lettuce, spinach, butter, salt, pepper, tarragon, and consomme. Cover and cook on low 4 to 6 hours.

Pour into blender (part of the mixture at a time). Blend until vegetables are finely chopped. Turn slow-cooking pot on high. Pour blended mixture into pot. Stir in cream. Cook on high 20 to 30 minutes. Serve hot, with garnish of chopped hard-cooked egg.

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