"I make this during asparagus season when my husband’s patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is."
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Per Serving: 194 calories;13.8 g fat;16.1 g carbohydrates;3.6 g protein;45 mg cholesterol;1014 mg sodium.Full nutrition
Source: Read Full Article