Description
I make this during asparagus season when my husband’s patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.
Ingredients
- ¼ cup butter
- 1 pound leeks, chopped
- 1 onion, chopped
- 2 quarts water
- 3 large potatoes, chopped
- 2 large carrots, chopped
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ⅓ cup uncooked long-grain white rice
- 4 teaspoons salt
- ½ pound fresh spinach
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion
- and cook until tender.
- Pour water into the pot. Mix in potatoes
- carrots
- asparagus
- and rice. Season with salt. Bring to a boil
- reduce heat
- and simmer 30 minutes
- until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture
- and continue cooking about 5 minutes before serving.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 10