RECIPES: 05/06/19

French Spring Soup 

¼ c. butter

1 lb. leeks; chopped

1 onion; chopped

2 quarts water

3 large potatoes; chopped

2 large carts; chopped

1 bunch fresh asparagus, trimmed and cut into 1” pieces

1/3 c. uncooked long grain white rice

4 tsp. salt

½ lb. fresh spinach

1 c. heavy cream

Melt butter in large pot over MEDIUM heat. Stir in leeks and onion and cook until tender. Pour water into pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to boil, reduce heat and simmer 30 minutes, until vegetable and rice are tender. Stir spinach and heavy cream into soup mixture and continue cooking about 5 minutes before serving.