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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup chopped leeks |
1 green onion, chopped |
2 tablespoons butter or margarine |
1 1/2 quarts hot water |
2 medium potatoes, peeled, quartered, and thinly sliced |
2 medium carrots, scraped and sliced |
1 tablespoon salt |
1/4 cup uncooked regular rice |
1 cup chopped fresh asparagus |
1/2 pound fresh spinach, washed and finely chopped |
1 cup half-and-half |
Directions:
1. Sauté leeks and onion in butter in a large Dutch oven until tender. Add water, potatoes, carrots, and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in rice and asparagus; cover and simmer 20 minutes. Add spinach; cover and simmer an additional 10 minutes. Stir in half-and-half. Heat thoroughly, and ladle into individual soup bowls.
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