Friday, March 29, 2013

{soups-salads-and-salad-dressings} reposting Asparagus Leek Soup Recipe

 

Asparagus Leek Soup Recipe


This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.

This recipe is:

Contest Winning





    Prep: 25 min. Cook: 35 min.
    Yield: 12-16 Servings

25 35 60
Ingredients

    3 large leeks, sliced into 1/2-inch pieces
    1 large onion, chopped
    3 tablespoons butter
    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, but into 1-inch pieces
    1/2 pound fresh spinach, chopped into 1/2-inch pieces
    1/4 teaspoon pepper
    1 cup heavy whipping cream

Directions

    In a Dutch oven, saute 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 25-30 minutes. Stir in asparagus.
    Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through. Yield: 12-16 servings (4-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 778 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Asparagus Leek Soup in Country April/May 1993, p47








             Beth Layman  :)


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