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Asparagus Leek Soup |
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Serves: 12 Print this RecipeAnne Landers, Louisville, Kentucky 3 large leeks, sliced into 1/2-inch pieces 1 large onion, chopped 3 tablespoons butter or margarine 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 cream nutritional information for this recipe
In a saucepan, sauté 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 minutes. Stir in asparagus. Cover and simmer for 10 minutes or until vegetables are tender. Add spinach, pepper and cream; heat through. © Copyright Reiman Publications, 1993-1997 Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Cheesy Vegetable Soup Hungarian Goulash Soup Fresh Fruit Soup Turkey Wild Rice Soup Harvest Corn Chowder Beef And Barley Soup Asparagus Leek Soup Creole Jambalaya Clam Chowder Mom's Chicken Noodle Soup Chile Verde Chunky Chili Buttery Onion Soup Italian Vegetable Soup Sausage Broccoli Chowder Kentucky Chili Corn And Sausage Chowder Confetti Chowder California Cheese Soup Beef and Cabbage Stew Cheddar Ham Chowder Classic Chili Country Fish Chowder Creamed Cabbage Soup Ham and Lentil Soup Holiday Fruit Soup Old-Fashioned Tomato Soup Sauerkraut Soup Tortilla Soup Basque Vegetable Soup Beef Noodle Soup Best Broccoli Soup Creamy Vegetable Soup French Onion Soup Gazpacho New England Clam Chowder Panfish Chowder Potato Soup With Spinach Dumplings Sausage Lentil Soup Savory Cheese Soup Southwestern Chicken Soup Spicy Pork Chili Turkey Soup Vegetable Beef Soup Wild Duck Gumbo |
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