Spring Soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

CLEAN AND REMOVE THE GREEN TOPS AND ROOTS FROM THE LEEKS, ABOUT ONE CUP

Step 2

DICE ONION, ABOUT 1/4 CUP. MELT 2 TBS. BUTTER IN A LARGE SOUP KETTLE;

Step 3

ADD LEEKS AND ONIONS AND COOK SLOWLY, COVERED, UNTIL VEGETABLES ARE SOFT BUT NOT BROWN

Step 4

PEEL POTATOES AND CUT INTO QUARTERS, THEN INTO SLICES. ABOUT 1 1/4 CUP.

Step 5

ADD THE POTATOES, THE CARROT PEELED AND THINLY SLICED, HOT WATER AND SALT.

Step 6

COVER AND COOK SLOWLY FOR 15 MINUTES.

Step 7

ADD RICE AND THE TOP 3 OR 4 INCHES OF THE ASPARAGUS CUT INTO SMALL PIECES.

Step 8

COOK SOUP FOR 25 MINUTES LONGER. ADD THE CREAM AND BRING SOUP TO THE BOILING POINT.