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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 68 |
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A nice light vegie soup. Ingredients:
1/4 cup butter |
1 pound leeks, chopped |
1 onion, chopped |
2 quarts water (8 cups ) (can use half chicken stock) |
3 large potatoes, chopped |
2 large carrots, chopped |
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces |
1/3 cup uncooked long-grain white rice |
4 teaspoon salt |
1/2 pound fresh spinach (optional) |
1 cup heavy cream (or 1/2 and 1/2) |
Directions:
1. Melt the butter in a large pot over medium heat. Stir in the leeks, onions, and cook until tender.
2. Pour water or broth into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 15 to 20 minutes, until vegetables and rice are tender.
3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before you sever.
4. I use all chicken stock in mine.
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