French Spring Soup
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| 1/4 cup | butter |
| 1 lb. | leeks, chopped |
| 1 | onion, chopped |
| 2 quart | water |
| 3 large | potatoes, chopped |
| 2 large | carrots, chopped |
| 1 bunch | fresh asparagus, trimmed and cut into 1 inch pieces |
| 1/3 cup | uncooked long-grain white rice |
| 4 tsp | salt |
| 1/2 lb. | fresh spinach |
| 1 cup | heavy cream |
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| 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. |
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| makes 10 servings |
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| (ID: 7965) Mirror: rec.food.recipes: Fri, Apr 23, 2004 |