French Spring Soup

This soup has a very light and delicate flavor. I make this when our asparagas patch is producing in the spring.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  bunch leek, chopped
• 1  large onion, chopped
• 2  large carrots, chopped
• 3  large potatoes, chopped
• 1  bunch fresh asparagus, chopped or 1  package frozen asparagus
• 1⁄2 lb fresh spinach or 1  package frozen spinach, chopped
• 1⁄3 cup raw rice
• 3  tablespoons butter
• 2  quarts water
• 4  teaspoons salt
• 1⁄2 pint heavy cream or 1⁄2 pint half-and-half

Directions

1. Wash leeks well.
2. Saute leeks and onions in butter until limp.
3. Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes.
4. Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).