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Potage Printanier

deasia's picture
Ingredients
  Butter 2 Tablespoon
  Leeks 1 Cup (16 tbs), chopped
  Small onion 1 , chopped
  Hot water 1 1⁄2 Quart
  Potatoes 2 , quartered and thinly sliced (Pared)
  Carrots 2 Medium, thinly sliced (Pared)
  Salt 2 Teaspoon
  White rice 1⁄4 Cup (4 tbs)
  Asparagus 8 , cut into 1/2 inch cubes (Fresh Or Frozen)
  Spinach 1⁄2 Pound, washed and chopped
  Light cream 1 Cup (16 tbs)
Directions

MAKING
1. In a 3-quart kettle melt butter add leeks and onion and cook over low heat, covered for about 5 minutes.
2. Add hot water, potato, carrot and salt and bring to boiling.
3. Reduce heat and simmer, covered, 15 minutes.
4. Add rice and asparagus and simmer, covered, 25 minutes.
5. Add spinach and simmer 10 minutes longer.
6. Stir in cream and bring just to boiling.

SERVING
7. Serve the soup with garnish as desired.

TIP
To get enhanced flavor refrigerate soup covered, overnight and reheat at serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
6

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