Rating: 4.5 stars
310 Ratings
  • 5 star values: 199
  • 4 star values: 77
  • 3 star values: 27
  • 2 star values: 6
  • 1 star values: 1

I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.

    Advertisement
  • 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.

Nutrition Facts

194 calories; protein 3.6g; carbohydrates 16.1g; fat 13.8g; cholesterol 44.8mg; sodium 1014.2mg. Full Nutrition
Advertisement