Recipe By PAPERGODDESS
Rating
Published Apr 4th
Prep 25m Cook 35m Additional - Ready In 60m
Servings 10 servings Calories 193.6

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.

Recipe Ingredients

  • ¼ 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
  • ⅓ cup uncooked long-grain white rice
  • 4 teaspoons salt
  • ½ pound fresh spinach
  • 1 cup heavy cream

Cooking Directions

  1. 1 Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
  2. 2 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.
  3. 3 Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Nutrition Facts

  • Calories 193.6
  • Carbohydrate 16.1 g
  • Cholesterol 44.8 mg
  • Fat 13.8 g
  • Fiber 2.8 g
  • Protein 3.6 g
  • Saturated Fat 8.5 g
  • Sodium 1014.2 mg
  • Sugar 2.3 g

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Reviews

  1. This soup is amazing! And I'm terrible at cooking soups. Made a few modifications like adding garlic to the onions & leeks. Used whole wheat couscous instead of rice as I didn't have any rice. And really wished I would have chopped up my spinach cause the leaves are very large and tend to clump - Read more ...
  2. Wanted to use some fresh asparagus that was given to me by a friend. Asparagus is not on my husband's favorite list. Coming across this recipe in my search I thought it might work. It did. My husband thought it was very good. Of course I didn't have all of the ingredients. I didn't have - Read more ...
  3. Decent but overrated! I followed the recipe precisely and the soup turned out very bland with mushy potatoes. The cream seems like an unnecessarily unhealthy ingredient; perhaps a healthier replacement would improve the recipe. When reheating leftovers I added vegetable bouillon cubes which resulted in a much tastier soup. However I will not be making - Read more ...
  4. I don't believe this just has 4 stars. I've been on a soup kick this year and I've made some really great great soups from this site and this is one of them - it may be our favorite. I followed the recipe only making the change of substituting chicken broth for the water and - Read more ...
  5. Definately add broth instead of water. Added garlic and mushrooms. Also fresh herbs such as tarragon a little basil thyme etc. -need for flavor. I used vadilia onion instead of leaks and added a little red bell pepper for color. My husband and daughter liked it. Also used the fat free evaporated milk. Just ate - Read more ...
  6. I've made the soup twice and guests liked it very much. It has a lovely fresh flavor. I used water only and that worked fine for me. I'll certainly make it again. (I'd say the recipe serves six at most when you serve it with salad and bread only.)
  7. I give this 4 stars only because 5 stars is the ultimate. I do really like this soup though. I was unable to resist adding a clove of garlic when sauteing the vegetables and also threw in some sliced mushrooms. Like the other reviewer I used chicken stock for 1/2 the liquid. Replacing the heavy - Read more ...
  8. This was a great recipe. The only change I made was to the liquid. I used 50% chicken broth and 50% water. My guests would not stop eating it. Next time just this soup, bread and a jug of wine will be a hit. We loved it. Prep is everything. We made the soup up - Read more ...
  9. I made the recipe and found it to be bland. My boyfriend agreed. I used concentrated chicken stock to give it some body which made a huge difference and then it was delicious. Loblaws in Ontario has an amazing chicken stock called fresh concentrated chicken stock and its great-like homemade. Oh I did use milk - Read more ...
  10. This was very good. Like nice restaurant quality. My husband said it was out of this world. He's never said that before. I too used 1/2 chicken broth and 1/2 water 3 cloves of garlic minced and some sliced mushrooms. oh yeah
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