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Spring Vegetable Soup

Yield 2 quarts


  • 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

How to Make It

  1. 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.

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