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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This soup has a very light and delicate flavor. I make this when our asparagas patch is producing in the spring. Ingredients:
1 bunch leek, chopped |
1 large onion, chopped |
2 large carrots, chopped |
3 large potatoes, chopped |
1 bunch fresh asparagus, chopped or 1 package frozen asparagus |
1/2 lb fresh spinach or 1 package frozen spinach, chopped |
1/3 cup raw rice |
3 tablespoons butter |
2 quarts water |
4 teaspoons salt |
1/2 pint heavy cream or 1/2 pint half-and-half |
Directions:
1. Wash leeks well.
2. Saute leeks and onions in butter until limp.
3. Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes.
4. Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).
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