October 3, 2017

Emily's Spring Vegetable Soup

Creamy, yet still light and delicious!

1/4 c butter
1 pound leeks, chopped and washed
1 onion, chopped
2 quarts water
3 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup uncooked long-grain rice
4 t salt
1/2 pound fresh spinach, rinsed and coarsely chopped
1 c heavy cream

Melt the butter in a large pot over medium heat.  Stir in the leeks and onion.  Cook until tender.  Pour water into the pot.  Add potatoes, carrots, asparagus and rice.  Season with salt.  Bring to boil.  Reduce heat and simmer for 30 minutes, until the vegetables are tender.  Stir in the spinach and heavy cream.  Continue cooking 5 minutes before serving.

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