Soup á la Printemps

Servings:4-5

 

2 tablespoons butter

2 leeks, chopped

1 medium onion, chopped

2 teaspoons salt

1 large potato, chopped

2 medium carrots, chopped

4 cups vegetable broth

1 bunch of fresh asparagus, trimmed and cut into 1 1/2” pieces

1/4 cup uncooked rice of choice, rinsed and drained

1/4 pound fresh spinach, stems removed

1/4 teaspoon black pepper

1/2 teaspoon dill

1/2 cup heavy cream

2 green onions, chopped for garnish

 

1. Melt the butter in a heavy pot over medium heat. Add leeks and onion. Season with salt. Cook until translucent, about 5 minutes. Add potato and carrots. Cook for about 4-5 minutes, stirring frequently to prevent from sticking.

2. Add stock to the pot. Add asparagus and rice. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

3. Stir spinach and heavy cream into the soup mixture.  Continue cooking about 5 minutes.

4. To freeze: Do not add cream before freezing. Defrost and then add to soup, warming but not boiling.

 

Expandthetable suggestions

Non-dairy: Use non-dairy margarine or olive oil in place of butter. Omit cream and use a non-dairy creamer or plant or seed-based milk.

Allium-free: Use thinly sliced fennel in place of onion and leek.

 

Adapted from All recipes