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.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 0 minutes
Prep time: 25 minutes
Cook time: 35 minutes
Yield: 10 servings
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 |
Steps:
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- 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.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Nutrition Facts:
Calories 193.6 calories, Carbohydrate 16.1 g, Cholesterol 44.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 3.6 g, Saturated Fat 8.5 g, Sodium 1014.2 mg, Sugar 2.3 g