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French Spring Soup

"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."

Ingredients :

• 1/4 cup butter
• 1 pound leeks, chopped
• 1 onion, chopped
• 2 quarts water
• 3 large potatoes, chopped
• 2 large carrots, chopped
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/3 cup uncooked long-grain white rice
• 4 teaspoons salt
• 1/2 pound fresh spinach
• 1 cup heavy cream

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H

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

Notes :

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