Name: Asparagus Leek Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3 large leeks, sliced into 1/2-inch pieces -; 1 large onion, chopped -; 3 tablespoons butter -; 4 medium potatoes, peeled and diced -; 3 medium carrots, thinly sliced -; 1 teaspoon salt -; 2-1/2 quarts chicken broth -; 1/2 cup uncooked long grain rice -; 1 pound fresh asparagus, cut into 1-inch pieces -; 1/2 pound fresh spinach, chopped into 1/2-inch pieces -; 1/4 teaspoon pepper -; 1 cup heavy whipping cream -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Leek Soup

1. 3 large leeks, sliced into 1/2-inch pieces -

2. 1 large onion, chopped -

3. 3 tablespoons butter -

4. 4 medium potatoes, peeled and diced -

5. 3 medium carrots, thinly sliced -

6. 1 teaspoon salt -

7. 2-1/2 quarts chicken broth -

8. 1/2 cup uncooked long grain rice -

9. 1 pound fresh asparagus, cut into 1-inch pieces -

10. 1/2 pound fresh spinach, chopped into 1/2-inch pieces -

11. 1/4 teaspoon pepper -

12. 1 cup heavy whipping cream -

How to cook deliciously - Asparagus Leek Soup

1. Stage

In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.

2. Stage

Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.