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
Directions
- Step 1
Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
Step 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.
Step 3
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Nutrition Facts
Per Serving: 194 calories; protein 3.6g; carbohydrates 16.1g; fat 13.8g; cholesterol 44.8mg; sodium 1014.2mg.
Source: www.allrecipes.com
