Spring Vegetable Soup

Oxmoor House
2 quarts


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1 cup chopped leeks
1 green onion, chopped
2 tablespoons butter or margarine
1 1/2 quarts hot water
2 medium potatoes, peeled, quartered, and thinly sliced
2 medium carrots, scraped and sliced
1 tablespoon salt
1/4 cup uncooked regular rice
1 cup chopped fresh asparagus
1/2 pound fresh spinach, washed and finely chopped
1 cup half-and-half


Sauté leeks and onion in butter in a large Dutch oven until tender. Add water, potatoes, carrots, and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in rice and asparagus; cover and simmer 20 minutes. Add spinach; cover and simmer an additional 10 minutes. Stir in half-and-half. Heat thoroughly, and ladle into individual soup bowls.

Created date

February 2010