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Cream Of Vegetable Soup

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  Butter 3 Tablespoon
  Leeks 2
  Onion 1 Medium
  Potatoes 2 Medium
  Carrot 1 Large
  Water 6 Cup (96 tbs)
  Regular rice 1⁄4 Cup (4 tbs)
  Asparagus stalks 12
  Spinach 1 Pound
  Milk 2 Cup (32 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

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.
Serve immediately.
Note: Use fresh or frozen asparagus.
When cutting it keep lower stalks separate from tips so they can be added at different times.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2055 Calories from Fat 883

% Daily Value*

Total Fat 100 g154.4%

Saturated Fat 60.1 g300.4%

Trans Fat 0 g

Cholesterol 306.4 mg102.1%

Sodium 1184.3 mg49.3%

Total Carbohydrates 260 g86.8%

Dietary Fiber 39.4 g157.5%

Sugars 67.6 g

Protein 58 g115.7%

Vitamin A 1385% Vitamin C 496.4%

Calcium 156.8% Iron 186.7%

*Based on a 2000 Calorie diet

Cream Of Vegetable Soup Recipe