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
- 0.25 cups butter
- 1 pound leeks , chopped
- 1 onion , chopped
- 2 quartss water
- 3 large potatoes , chopped
- 2 large carrots , chopped
- 1 bunch fresh asparagus , trimmed and cut into 1 inch pieces
- 0.33 cups uncooked long-grain white rice
- 4 teaspoons salt
- 0.5 pounds fresh spinach
- 1 cup heavy cream
Instructions
-
1
Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
-
2
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.
-
3
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Nutrition Facts
Per serving
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