Rinse the vegetables and spinach thoroughly, drain and finely chop. Rinse the scallions and thinly slice. Finely dice the bacon cook in a large saucepan over medium heat. Add the vegetables and sauté briefly. Pour in the white wine and chicken stock and simmer over low heat for about 35 minutes.
Season with salt and pepper. Rinse the chives, shake dry and thinly slice. Pluck the tarragon leaves from the stems and finely chop. Pour the soup into bowls, sprinkle with the herbs and top each with 1 tablespoon creme fraiche.