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Cream Of Vegetable Soup

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday

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