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

 

• 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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