French Spring Soup
1/4 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
2/3 cup uncooked long-grain white rice 4 teaspoons salt
3/2 pound fresh spinach 1 cup heavy cream
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.
Makes 10 servings
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗