Cream Of Vegetable Soup
|Water||6 Cup (96 tbs)|
|Regular rice||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Heat butter in large saucepan.
Add leeks and onion and cook gently, stirring, 5 minutes (do not brown).
Add potatoes, carrot, 1 1/2 tsp salt, 1/4 tsp pepper and water.
Bring to a boil, turn down heat, cover and simmer 15 minutes.
Add rice, cover again and simmer 20 minutes.
Add lower parts of asparagus stalks.
Cook 10 minutes.
Add asparagus tips and cook 5 minutes.
Add spinach and cook 5 minutes more or until everything is just tender.
Stir in hot milk.
Taste and add salt and pepper if necessary.
Stir in cream and heat but do not boil.
Note: Use fresh or frozen asparagus.
When cutting it keep lower stalks separate from tips so they can be added at different times.