Fresh spring asparagus, spinach, and leeks from the garden are the ideal way to enjoy this hearty soup, but it's great any time of year! Potatoes, rice, and carrots round out this creamy favorite.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
194 Calories
Recipe Instructions
Step 1
Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
Step 2
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.
Step 3
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Ingredients
¼ cup butter
1 onion, chopped
1 cup heavy cream
4 teaspoons salt
2 quarts water
2 large carrots, chopped
3 large potatoes, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
